Hello everyone, I hope your Sunday is going well. I’m currently sitting by the window typing up today’s recipe. Another vegetarian meal I created using a range of green vegetables which are hopefully easy to find in the supermarkets. I kept the vegetables pretty simple, but you could always add some carrots, cauliflower, sweet potato or green peas. I really like this recipe because it can easily be adapted and its quick to make for any day of the week. I ate this curry with leftover white rice but you could try it with any other grain.
Vegetable Curry (serves 2)
1 tbsp butter/oil
1/2 tsp ground tumeric
1/4 tsp fresh/ground ginger
1 small chilli – finely diced
1/2 tsp salt
1 tsp tomato puree
500ml vegetable stock
Large handful of kale – roughly chopped
1/2 broccoli – chopped and blanch for 5 minutes
1/2 pack green – trim the ends and slice in half
50g coconut cream
- Place a frying pan on a low heat and add the butter/oil, tumeric, giner, chilli and salt. Stir and cover with a lid for 2 minutes.
- Add the puree and vegetable stock. Wash and prepare the vegetables, then add them to the pan mixing well and keep on a gentle simmer for 10-15 minutes until the vegetables are cooked.
- Turn the heat down, stir in the coconut cream and serve hot.
What is your favourite type of curry?
Follow my Instagram for more food.