This is a light curry which is great for vegans, vegetarians or meat eaters alike!
You can use any root vegetables you have, and it would be great with some spinach stirred through at the end (but I didn’t have any)
Ingredients – serves 4 hearty portions
- 1tbs vegetable oil
- 1 large onion
- 1tsp grated ginger
- 2 cloves garlic crushed
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp turmeric
- ½ tsp chilli flakes
- 1 tsp yellow mustard seeds
- Pinch salt and pepper
- 900g to 1Kg of vegetables chopped into good bite size peices, I used parsnips, carrot and squash.
- 1 tin coconut milk
- 1 tin chickpeas
- Finely chop onion and cook for about 8 – 10 mins in oil until really soft but not brown.
- Add all the spices and cook through, I usually add a splash of water to the pan if it starts to stick.
- Add the chopped veg and thoroughly coat in the oil, cooking for a couple of minutes, again add a bit of water if the pan is dry.
- Add a can of coconut milk and bring to the boil. If you think it is looking a bit dry (this really depends on how much sauce you like) then just add more water.
- Cook on medium low heat (just bubbling) for about 8 – 10* minutes then add the drained chickpeas and warm through. You still want some bite in the vegetables.
*I often make this a day or two before serving as it gives the flavours chance to develop, if you are doing this then only cook for 5 minutes so that the veg are still quite hard, as they will soften a bit when you warm them. I store it in the fridge and then warm on the hob, but a microwave would be okay too.
Serve on rice, vegetables or with bread.
Its equally as good portioned up for lunch.
Nutritional information (approx
332 calories per serving
11g fat, 54.4g carb, 10.5 g protein