Time to freshen up the spices in your cupboard and knock up one of the most delicious veggie curries you will ever create for your loved ones! You can of course use any veggies that need using up.
To serve 2-3 people, you will need:
1 medium onion, chopped
½ - 1 roughly chopped fresh green chilis
3 cloves garlic, halved
2 inches of fresh ginger, chopped
2 inches of fresh turmeric, peeled & chopped, (or 2 tsps of dried otherwise)
3 tbsps of rapeseed oil
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp fenugreek seeds (don’t worry if you don’t have them)
1 dessert spoon of curry powder
10 curry leaves if you have them
half a head of cauliflower, separated into florets
1 medium potato, pealed and diced
2 large handfuls of red lentils
2-3 fresh tomatoes
1 small can (165ml) coconut milk or half a large tin
½ tsp salt
a kettle full of boiling water
Method:
Blitz the onions, ginger, chili, garlic and turmeric in a small blender along with 4 tablespoons of water to make a paste.
Heat the oil in a wide pan and add all the seeds: when they start to pop, turn down the heat and GENTLY add the onion paste and curry powder. Stir.
Add the cauliflower florets, the potato and tomatoes and cover with the paste. Add a cup of water from the kettle and stir
Add the lentils and coconut milk, along with another 2 -3 cups of hot water from the kettle
Add the curry leaves and then simmer for 30 minutes or so to develop the flavours
Serve with parathas, rice, dollop of yoghurt and one of lime pickle if you like. Enjoy xx