Henry Murphy-Reeve from Kenmare (Eire) said:
Veg menus are easy to create and, with a few herbs and spices, can be turned into a different meal if there are... More
Mixed Vegetable Curry
This is a light and very healthy curry. Add some Greek yogurt at the end if you like a richer tasting curry. Most vegetables that need rescuing in the bottom of the fridge can be used in this curry. Serve with basmati rice.
Ingredients
Serves 4
- 450g potatoes or sweet potatoes
- 225g vegetables such as carrots, broccoli, babycorn, brussel sprouts, cauliflower and French beans
- 400g can chopped tomatoes
- 4 garlic cloves, peeled and chopped
- 50g creamed coconut, grated
- 1 onion, peeled and chopped
- tablespoons vegetable oil
- 4 tablespoons curry paste (we used Madras)
- coriander sprigs to garnish
-
1 level teaspoon of Salt
Salt
Consider tablesalt, sea salt or crystals.
Sea salt’s pronounced and salty flavour means less is required to season food.
-
To serve, basmati Rice
Rice
Great as an accompaniment or for making risotto and pilaff.
- White long grain rice is good for salads, and its absorbent qualities go well with sauces and casseroles.
- Risotto rice has an incredible capacity to absorb a great amount of cooking liquid and still retain bite, just like paella rice.
- When cooked, basmati rice gives a light, fluffy, separate grains perfect to accompany curries or biriyani and pilaff dishes.
- Rice can replace breadcrumbs in stuffing’s and a few grains can be added to soups to thicken the broth.
- You have to be careful when reheating rice as there is a nasty little bacteria called bacillus cereus which may be present in cereals, particularly rice, and it is resistant to heat.
- It’s important always to cook rice for a hot dish just as you need it and serve it piping hot. If the rice is for a cold dish, once it’s cooked, cool it as quickly as possible and chill within two hours. To do this, drain the rice in a colander, rinse with cold water then tip into a large shallow container. Once it is cold, cover and keep refrigerated for no longer than a day.
Instructions
- Cook the potatoes in boiling salted water for 10 minutes. Drain and set aside.
- Prepare the vegetables.
- Heat the oil in a large pan, add the onion and garlic and cook for a bout 5 minutes, stiffing occasionally. Add the coconut and curry paste and cook, stirring, for 1 minute. Add the tomatoes and cook until mixture resembles a thick paste.
- Add the vegetables, salt and 150ml water. Bring to the boil, cover and simmer for about 15minutes, then add the beans and spinach. Cook for a further 5 minutes or until all the vegetables are just tender. Season and add the coriander sprigs.
Comments on this recipe
Brilliant website!!
The veg curry is wonderful and freezes so well for an easy supper when you get in from work. Just use whatever veg is looking a little tired!
Yum! The veg. curry is great when you want something in a hurry.
Looks lovely - and all with the veg that is often over bought and may go off before use! Will be trying it this week.
Very good !!
Comments on this recipe