Vegetable Curry
A vegetable curry that packs a serious flavor punch — loaded with vegetables. Use less variety if you like, substituting based on volume rather than weight, and adjust the chili and cayenne to control spiciness.
Ingredients
- curry powder
- allspice powder
- nutmeg powder
- smoked paprika
- dried thyme leaves
- cumin powder
- cayenne pepper
- pepper
- cooking oil
- onion
- red chili / cayenne pepper
- garlic cloves
- red capsicum / bell pepper
- crushed tomatoes
- vegetable or chicken broth
- zucchini
- sweet potato
- cauliflower florets
- frozen peas
- handfuls baby spinach
- finely chopped coriander/cilantro
- Salt and pepper
- yogurt
- basmati rice
- white rice
Method
- Heat oil in a large pot over medium high heat. Add garlic and onion, cook for 2 minutes. Add cayenne and cook until onion is translucent.
- Add Spice Mix and cook, stirring constantly, for 1 - 2 minutes until the spice is fragrant and wet. If too dry, add a tiny touch of water or oil.
- Add capsicum and zucchini, cook for 1 minute.
- Add tomato, broth, potato and cauliflower. Mix well, bring to simmer, cover, lower heat to medium.
- Simmer for 15 minutes or until potato is pretty soft, then remove lid and simmer for another 10 minutes+ until sauce is slightly thickened and potato is soft.
- Add peas, stir, cook for 2 minutes. Add coriander and spinach, stir until wilted.
- Season to taste with salt and pepper. Serve over basmati rice or plain white rice. Garnish with yogurt and more coriander.