Simple Veggie Curry

Friday is curry night!

 

Every Friday night as a family we would have a curry. My dad loves spice so he always encouraged us to broaden our curry options from the sweet korma to the more spicy options.

Here is a super easy recipe (so easy it’s not even a recipe) it’s pretty much a bung it all in job.

 

Ingredients

 

 

• 1 Onion (diced)
• 2 Garlic Cloves (grated or finely chopped)
• 2 Carrots (diced)
• 2 White Potatoes (roughly chop them, makes them cook quicker)
• A Handful of Mushrooms (however you want, big chunks or diced)
• 1 Large Courgette
• Coconut milk
• Chickpeas
• Veggie Stock Cube (optional)
• Tumeric
• Garam Masala
• Ground Ginger
• Curry Paste

Method

 

1. Put the onion and garlic in the pan with oil of your choice
2. Stir in the curry paste until it fills your kitchen with amazing smells
3. Add the coconut milk and stir, let it reach boiling point and then reduce heat
4. Add the chopped carrots, potatoes and courgette – leave to simmer for 2-3 mins
5. (If you feel it needs more liquid to add about 150-200ml of stock)Add the mushrooms and drained chickpeas – leave to simmer until vegetables are soft
6. Add spices to taste
7. Serve with rice, and add coriander

 

 

This creates enough for at least 3-4 portions depending on how hungry you are 😉

Super easy recipe for everyone to enjoy, make it as spicy and flavoursome as you wish. Make a big batch and keep it in the fridge, it almost tastes better than the night before.

 

My masterpiece

 

 

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