Not the most attractive of dishes, but what it lacks in beauty it makes up for in taste! Deliciously comforting curry packed with loads of vegetables makes this a tasty and healthy all in one dinner.
This recipe is so flexible and really lends itself to being adapted to what you like and how spicy you like it. It is a perfect meal to make when you have a few vegetables left over in your fridge that may not be at their peak freshness but you want to use them in a dish. You can use whatever vegetables you like, but for me the staples are potatoes, courgettes and cauliflower. My Mum used to make this for us and those were the vegetables she always used.
When I was making this curry for the first time in years, I sent my sister a photo of my it bubbling away and her response was “It looks a bit boring, have you only got potatoes, courgettes and cauliflower in it?!”. Before she said that, I hadn’t even thought abut adding more vegetables as I was recreating what my Mum had always made us. So after my sister’s comment, I added other vegetables in and it was delicious. Since then I have added whatever I have had left in the fridge which means it is slightly different each time, but every time it is delicious.
As I hadn’t made this curry in years, when I did make it, it was the first time I had made it for Mr Curly. I wasn’t holding out too much hope for him to be too enthusiastic about it as he is always a bit unsure about new meals to him. He really liked it but just had one suggestion that would make it even better – chicken. I should have seen it coming as he is the sort of person that thinks every meal should include meat. So the next time I made it, I added a couple of chicken breasts at the stage where I added the vegetables and tinned tomatoes. As the curry cooks for quite a while, some of the chicken broke up and almost became part of the sauce which I thought was really tasty. Although adding chicken completely changes it from being a vegetarian curry, it is really tasty and it’s still packed with lots of vegetables so it’s healthier than a typical chicken tikka masala!
Another great thing about this recipe is you make a big batch and freeze it. I freeze it in dinner sized portions for a quick week night dinner; but also individual lunch sized portions perfect for me to defrost and take in to heat at work.
I always serve this curry with mango chutney because I think it is one of the most delicious condiments ever made. As you have the potatoes, you don’t need rice but I like to serve it with some poppadoms to add a crisp texture to the deliciously comforting and soft vegetables in the curry.
Makes at least 4 portions
2 tsp sunflower/vegetable oil
1 large onion, diced
3 – 4 tbsp curry paste
3 cloves of garlic, minced
3 – 4 large potatoes, peeled and diced
3 courgettes, sliced
1 cauliflower, separated into medium florets
1 pepper, chopped
250g green beans
2 x 400g tins of tomatoes
1 tbsp tomato puree
800ml vegetable stock
1 ½ tsp salt
1 tsp pepper
Chopped fresh coriander to garnish (optional)
- Add the oil to a large pan over a medium heat. Once the oil has warmed, add the onion and garlic and allow to sweat for a couple of minutes stirring occasionally to make sure it doesn’t burn
- Add the curry paste to taste and stir to coat the onions
- Add all of the vegetables and stir again to coat them in the curry paste. Add the tomato puree, tinned tomatoes, vegetable stock and salt and pepper
- Let the stock come to the boil and then reduce the temperature to medium and allow to gently bubble away uncovered for 1 – 1½ hours or until all of the vegetables are soft and the stock has reduced and thickened
- Serve sprinkled with coriander, or not if you’re like me and don’t like it!