Monday, January 05, 2015

Vegan Vegetable Curry


I've had my fair share of curries believe you me...

But after having this curry I will never go back, not even for a chinese takeaway vegetable curry and believe you me at one point in time I would have never passed up on a offer for a chinese takeaway.

Not a fan of coconut milk? Not a problem! This curry is thickened with cornflour not coconut milk 

You could serve this delicious spicy curry with Naan Bread and/or rice!

I would rate this curry a mild/medium heat - perfect if you're not a lover of hot curries however if you are just add more curry powder or a higher strength powder.

Serves 2

Ingredients: 
  • 1 White Onion - chopped
  • Half a Courgette - sliced
  • 2 Handfuls of Spinach
  • 200ml of vegetable stock
  • 1 Tablespoon of Cornflour water mixed with cold water until it has no lumps
  • 1 Teaspoon of cumin
  • Half a teaspoon of paprika
  • 3/4 Tablespoons of mild/medium curry powder
  • 2 Garlic cloves - crushed
  • 1 Thumb sized piece of Ginger - crushed
  • A pinch of turmeric - this is optional, only do this if you have turmeric in already 
  • 1 Teaspoon of Olive Oil
Method:
  • Put your olive oil in your wok on a medium heat with the onion, courgette, spinach, garlic & ginger
  • Once the vegetables have softened add your vegetable stock and all of your spices
  • Cook for 15-20 minutes on a low heat stirring occasionally
  • Add your cornflour but make sure all of the lumps are out 
  • Cook for a further 5 minutes stirring frequently because the cornflour will thicken it almost immediately
  • Serve and enjoy!

This is when I made it the first time, funny how different the two pictures look!


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