Veggie Curry

I am actually not a massive curry person! I enjoy it occasionally, but it’s not my go to dinner choice. But as the weeks are getting colder and winter is upon us, you start to crave those warming meals that make you feel cosy inside. A vegetarian curry is great because it feels quite light and also, suits every type of diet! It’s also relatively cheap and bulkable! Investing in herbs and spices can be expensive, although supermarkets own are often below £1 each, but they are worth the investment as they can be used in absolutely anything! Even with all these spices the shop shouldn’t be much more than £10!

I used butternut squash, aubergine and red pepper but experiment with your favourite veggies! Sweet potato instead of squash? Courgette instead of aubergine? Or green pepper not red pepper! Cooking is all about experimenting – that is what I love the most!

Ingredients – serves 4-5 depending on portion size!

1/2 butternut squash, cubed

1 aubergine, cubed

1 red pepper, finely sliced

2 cloves garlic, grated

2 tins chopped tomatoes

600 ml water

1/4 red chilli, finely chopped – add more if you prefer more spice!

 

For the paste

1/2 tsp cinnamon

1 tsp coriander seeds

1.5 tsp cumin seeds

1 tsp turmeric

1 tsp cayenne pepper

1/2 tsp black peppercorns/or ground is fine if that is all you have!

1 tsp paprika

1/4 tsp white wine vinegar  – if making this vegan ensure the one you choose is vegan friendly! Aspall Organic is a good choice!

2 tbsp tomato paste

1/2 tsp fresh ginger, grated 

** Please add some chilli powder or more cayenne pepper to make this spicer!

Rice/Naan Bread/Poppadoms to serve – optional

 

Method

In a small pan add the cumin and coriander seeds. Turn the heat on the hob to medium heat and let these toast for a couple of minutes. Watch they don’t burn!

In a bowl add the cinnamon, turmeric, cayenne pepper, paprika and black pepper and stir together.

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Then add the toasted seeds. Using a a pestle (or if you’re like me the end of a rolling pin!) lightly bash the mix to break down the black peppercorns and the seeds. Add in the ginger, white wine vinegar and tomato paste and stir to mix together and form a paste. 

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Add some oil to a large pan and put on the hob at a medium heat. Add the garlic, onion and chopped chilli to the pan for about 5 minutes until the onion has browned. 

Add the paste and stir this together.

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Then add the chopped butternut squash and aubergine. Stir carefully to ensure each piece has some paste on it. 

Add the water and chopped tomatoes and then add the pepper

Bring this up to the boil for about 5 mins and then to a gentle simmer, with the lid off, for about 50 minutes to let the sauce reduce. 

After about 40 minutes, in a bowl mix 1 tbsp cornflour with 2 tbsp water and add this to the curry if it is still too thin. Depends how you like your curry! 

Serve with rice, naans, poppadoms or as it comes!

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Enjoy! I made this up as I went along and fortunately it turned out great! Let me know if you make it too and what you think! How spicy do you like your curry!?

Love, A xx

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