This easy vegetable curry is an ideal midweek family meal for those busy days when you need delicious and nutritious 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.
250gramsbasmati or long grain ricecooked according to packet instructions
Instructions
Sauté:
Over a medium heat sauté the onion, garlic, carrot and celery in the vegetable broth for about 8 minutes until the veggies soften. Cover your pan with a lid and stir a few times to prevent sticking. Add a few tablespoons of extra broth as required.Alternatively saute over a low-medium heat for 5 minutes in olive or coconut oil, stirring frequently.
250 millilitres vegetable broth, 1 medium onion, 2 medium carrots, 2 sticks celery, 4 cloves garlic
Prepare the rest of the curry:
To the sautéed veggies add the curry powder, peanut butter and vegetable broth, mix well to incorporate the peanut butter.Tip in the sweet potato and add a lid to the pan.
Meanwhile begin to prepare any accompaniments such as rice.
250 grams basmati or long grain rice
Remove the lid and add the creamed coconut. It will melt as it heats so give the sauce a stir every now and again to help mix the coconut through.Add the broccoli, sweetcorn, peas and butterbeans.Stir well and push the broccoli down into the sauce.
Simmer 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 broth.
Once the sweet potato and broccoli are fork tender add the garam masala and mix well. Check the seasoning and add salt and pepper to taste.
2 teaspoons garam masala powder
Garnish and serve
Scatter coriander and flaked almonds if using over each serving. Serve 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 rice but does include the coriander and flaked almonds.
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 broth or some coconut milk 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 creative lunch use leftover curry as a grilled vegan cheese toastie filling. My kids especially love these for lunch.