Vegetable Curry

Vegetable Curry

I love a good authentic curry as much as the next person, but when you go to make your own at home it can often end up  bland and lacking in flavour – nothing like the ones you get in restaurants or at take-outs. A good way of avoiding this is to make your own paste for the sauce, but who honestly has the time in the middle of the week to spend ages grinding spices in a pestle and mortar?? I’ve found that the best way of getting a flavoursome curry with as little elbow grease as possible is to cook the spices a little before using them in the sauce. This will unlock the aromas and give the curry more oomph. The best way of doing this is to add the spice mix to the onions once they’ve just started to caramelise, and then fry it all together for another 2-3 minuteness before adding the wet ingredients to make the sauce.

I chose to make a vegetable curry for this post as I had a lot of vegetables floating around my kitchen which I wanted to use up, but a homemade curry is also a really good way of using up cooked meat. For example leftover roast chicken or turkey can be shreded up and then added to the sauce with some vegetables and voila, you have a delish meat curry ready to go!

 

Recipe

Serves 8

Time: 1 hour (including cooking time)

Ingredients

  • 1 Large potato
  • 1 Sweet potato
  • 1 Aubergine
  • 1 Red pepper
  • 1 Corguette
  • 2 tbsp Vegetable oil
  • 6 tbsp Medium Curry Powder
  • 1 Red onion
  • 430g Tomato Passata
  • 400g Coconut milk
  • Salt and pepper to season

Method

  1. Preheat the oven to 200˚C.
  2. Now prep the veg. Peel the potato and sweet potato and chop into chunks. Chop the aubergine into similar sized pieces. De-seed the pepper and chop it into small chunks, slightly smaller than you chopped the potatoes and aubergine. Then slice the corguette down the middle and then chop it into bits of a similar size.
  3. Put the chopped vegetables into a large roasting tin and drizzle with 1 tbsp of the oil. Sprinkle over 2 tbsp of the curry powder and stir around the tin to coat evenly. Put into the oven to roast for 30-35 minutes, stirring half way through, until the veg are soft and just starting to crisp.
  4. Meanwhile peel and dice the onion. Put the rest of the oil into a large saucepan and put over a medium heat. Add the onion and fry, stirring occasionally, until it begins to caramelise and go brown.
  5. Add the other 4 tbsp of curry powder and stir to coat the onions in it. Fry for another 2-3 minutes to slightly cook the powder and then add the passata and coconut milk. Stir to combine and then leave on a gentle simmer for 10 minutes.
  6. When the vegetables in the oven are ready take them out of the oven and add them to the sauce. Leave everything to simmer for another 5-10 minutes until all the veg are cooked through and infused with the spices in the sauce.
  7. Season the curry with salt and pepper to taste and then serve with rice and/or naan bread!

Thanks for reading!

Emma x

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