Breadcrumbs
| Bell Pepper Curry
| Spicey Rice
| Shami Kebab
| Thai Green Tofu Curry
| Potato and Yogurt Curry
| Tofu Pasanda
| SpiceTheWorld Masala Gravy
| Winter vegetable curry
|
Winter vegetable curry
Perk up winter vegetable leftovers like cooked carrots, parsnips, roast potatoes and greens, with this fragrant coconut curry.



Serves 4 (Estimated) Rating 4/5

Prep Time 30 Minutes Cooking Time 30 Minutes

Ingredients |
4 Tablespoon Olive Oil |
1 Tablespoon Mustard Seeds |
10 Curry Leaves |
150 Gram Shallots, finely sliced |
3 Garlic Cloves, finely sliced |
40 Gram Ginger, finely chopped |
30 Gram Coriander, finely sliced |
1 Red Chilli, finely sliced |
2 Teaspoon Turmeric |
2 Millilitre Coconut Milk |
150 Millilitre Vegetable Stock |
600 Gram Seasonal Vegetables |
200 Gram Green Vegetables |
Salt |
Cooked Rice, to serve |
Method |
Using a large pan on a medium heat, warm the oil and add the mustard seeds. |
Cook until they begin to pop, then add the curry leaves and fry for 30 seconds. |
Add the shallots, garlic, ginger and coriander stalks, and season with salt and pepper. |
Cook for about 10 minutes, stirring often, or until the shallots soften. |
Once softened, add some or all of the chilli (depending on your taste) and turmeric. |
Cook for a further minute before stirring in the coconut milk and vegetable stock. |
Bring to a simmer and cook for five minutes to allow all the flavours to develop. |
Taste and add salt and freshly ground black pepper if needed. |
Add the vegetables and slowly bring back to a simmer. |
Cook for five minutes, then take off the heat and stir through the coriander leaves. |
Serve hot with rice or naan breads to mop up the delicious sauce. |