Serves Four
1 tbsp vegetable oil
1 large onion, finely chopped
5cm piece ginger, finely chopped
2 garlic cloves, finely chopped
1 red chilli, finely chopped
1 heaped tsp ground cumin
1 heaped tsp ground coriander
1 heaped tsp ground turmeric
1 aubergine (eggplant), chopped into 1cm pieces
400g tin chopped tomatoes
200ml vegan-friendly hot vegetable stock
1 courgette (zucchini), chopped into 1 cm pieces
300g basmati rice / I would use the lower carb alternative cauliflower rice
100g spinach
150g peas (fresh or defrosted if frozen)
chopped fresh coriander, to serve
1 large onion, finely chopped
5cm piece ginger, finely chopped
2 garlic cloves, finely chopped
1 red chilli, finely chopped
1 heaped tsp ground cumin
1 heaped tsp ground coriander
1 heaped tsp ground turmeric
1 aubergine (eggplant), chopped into 1cm pieces
400g tin chopped tomatoes
200ml vegan-friendly hot vegetable stock
1 courgette (zucchini), chopped into 1 cm pieces
300g basmati rice / I would use the lower carb alternative cauliflower rice
100g spinach
150g peas (fresh or defrosted if frozen)
chopped fresh coriander, to serve
Method
1. Heat the oil in a large pan over a medium heat. Add the onion and cook for 7 mins until starting to soften. Add the garlic and ginger and cook for a further 3 mins then stir in the chilli and dried spices. Season, then cook for 1 min.
2. Add the aubergine (eggplant) along with the chopped tomatoes and stock. Bring to a simmer, cover the pan and cook for 10 mins. Add the courgette (zucchini) and cook for 25 mins, taking the lid off for the final 10 mins, stirring occasionally.3. Meanwhile, cook your choice of rice.
4. Once the sauce has thickened and the vegetables are tender, stir through the spinach and peas. Allow to heat through for 3-4 mins so that the spinach has wilted and the peas are tender.
5. Season to taste, then serve with the cooked rice and a scattering of coriander.
Tip
If you prefer your curry less spicy just de-seed the chilli before chopping.
From original idea here
All the best Jan
19 comments:
...curry isn't a spice that I'm familiar with.
Yum. That looks delicious and healthy.
Curry is so tasty. Vegetarian, with beef, lamb, chicken, prawns, lobster, with rice, or potatoes instead. I've not tried it with turkey or duck, though.
God bless.
This looks yummy. You can't go wrong with vggies, can you? Happy new week to you both.
you cannot go wrong with a nourishing, warming bowl of curry in cold weather. Looks so delicious!
Looks good but I'm not a fan of curry.
This vegan vegetable curry recipe sounds absolutely delicious!
This looks so good! Thanks for sharing it.
All my families love curry and rice all the year round. I love vegetable curry. The leftover is used for the cheese curry toast or fried curry bun.
Love curry.
I can get good smells of spices.
Curries are good - very more-ish.
It does look yummy, thanks for sharing!
Take care, have a great day!
I had not had curry until my later years. I am glad that it is much more common. A great meal.
It looks very tasty! Everything you need for the cold. Thanks for the recipe!
Boy does that look wonderful for a cold day!
Looks good
that looks good for a winter meal!
Seguro que me gustaría. Besos.
Post a Comment