I will often spend a whole lot of my Winter perfecting a vegetable curry recipe. I usually make it too bland, or it will take me all night or I’ll even make the perfect curry just to forget the recipe. Day eight into Winter and I have NAILED it. To be honest, it does use curry mix from a jar but that’s okay because it means that it only takes me about half an hour (with a bit of help and if I don’t have to run up to the shops to pick up an onion) and I can sneak in as much kale as I want. I hope you enjoy it as much as I have!
Serves 4 very hungry people.
2 x tbspn coconut oil (you can also use olive oil if you’d prefer)
2 x brown onions, sliced
3 x cloves garlic (or more if you’d like!)
1/2 butternut pumpkin, cut into 2cm pieces
4 x small potatoes, cut into 2cm pieces
1/2 x cauliflower
1 x bunch of spinach or kale sliced finely. (I used a mix from my garden)
3 x chilli with seeds (I like mine quite spicy, so use as much as you can handle)
1 x tin tomatoes (all this added tomato isn’t particularly authentic, but I like the extra flavour)
1 x tin chickpeas, drained
140g x Sharwood’s rogan josh paste (that’s half the jar)
Heaps of coriander (also known as cilantro)
Cashews (or slivered almonds)
Brown rice, poppadums, garlic naan… everything
1. Put rice on.
2. Bring the kettle to the boil.
3. In a deep pan, throw in the coconut oil until hot and stir in the sliced onions and garlic with a splash of hot water for about two minute.
4. Once browned, add in the butternut pumpkin, potato, cauliflower and spinach and stir through. Add extra water to keep it moist. If you’d like chilli add it at now.
5. Add the chickpeas, tinned tomatoes and the rogan josh paste and stir through. Add a little extra water. Let it simmer until all the vegetables are softened and until the water is evaporated.
6. Serve with all the garnishing you can dream of.