This easy vegetable curry is an ideal midweek family meal for those busy days when you need delicious and wholesome meals. So full of flavour this curry is our family favourite and we always switch up the veggies depending on what we have in the fridge so this curry is perfect for preventing food waste!
Non-stick skillet or a deep fry [saute] pan or similar with a lid
Ingredients
To sauté vegetables:
250millilitresvegetable stock[or 1 tablespoon olive oil or coconut oil]
Curry:
1mediumonion[diced small]
2mediumcarrots[diced small]
2stickscelery[diced small]
4clovesgarlic[fine diced or minced, use more if liked]
1tablespoonMadras curry powder[use mild, medium or hot varieties to taste]
360gramssweet potato[chopped into chunky sized pieces]
60gramspeanut butter[alternatively use cashew, almond or nut free sunflower seed butter or WOWBUTTER soya spread]
850millilitresvegetable stock
50gramscreamed coconut block
300gramsbroccoli[1 small head of broccoli chopped into florets]
130gramsfrozen peas
130gramsfrozen sweetcorn
1canbutterbeans[400g/14oz can drained, or 240g cooked beans, or replace with any other bean]
2teaspoonsgaram masala powder
To Garnish, optional
10gramscoriander[cilantro][chopped]
20gramsflaked almonds[or broken cashew or peanuts, for extra flavour toast the nuts in a dry non-stick fry pan/skillet until golden]
Instructions
Sauté diced veggies:
Over a medium heat sauté the onion, garlic, carrot and celery in the vegetable stock for about 8 minutes or until the veggies soften. Cover your pan with a lid and stir a few times to prevent sticking. Add a few tablespoons of extra stock as required.Alternatively saute over a low-medium heat for 5 minutes in olive or coconut oil, stirring frequently.
250 millilitres vegetable stock, 1 medium onion, 2 medium carrots, 2 sticks celery, 4 cloves garlic
Prepare the rest of the curry:
To the sautéed diced veggies stir through the curry powder.
Add the broccoli, sweetcorn, peas and butterbeans. Stir well and push the broccoli down into the sauce.
Gently boil for about 10 minutes. Mix the broccoli a few times so that it can cook through on all sides.
The sauce may look thin but it will thicken up once off the heat and it begins to cool.Although if somehow your sauce is too thick for your liking just add a little extra vegetable stock.
Check the seasoning and add salt and pepper to taste.
2 teaspoons garam masala powder
To finish, stir through the garam masala.
Garnish:
If using scatter the coriander and flaked almonds over each serving. Enjoy with your chosen accompaniments.
The following nutritional data is for guidance only and is not a strict calculation as ingredients vary.
Nutritional info does not include the optional garnishes.
Leftovers will keep fresh in the fridge for 3 days, within a covered container.
Or frozen for 2-3 months. Defrost before reheating.
Reheat by adding to a skillet or pan, and bring to a simmer for 3-4 minutes until everything is heated through. A little extra veggie stock may be required to loosen up the sauce.
A scoop of reheated curry leftovers is so tasty served over a slice of toasted bread or with a leftover naan or flatbread for next days lunch.
For a fun lunch use leftover curry as a grilled vegan cheese toasties filling or use leftover curry as a pastie or hand pie filling. If you have any Harry Potter fans in your family they will love a curry pastie especially if you have added pumpkin to the vegetable curry. By the way pumpkin, squash, or vegetable marrow added to this curry recipe is very nice indeed.