colourful vegetable curry

When tossed with spices any vegetable can come to life, especially this delicious Colourful Vegetable Curry, which works well as a standalone meal or accompanied with healthy grains and naan.

Curry Sauce Ingredients:

  • 1 salad onion, peeled and roughly chopped
  • 1 thumb ginger, finely grated
  • 400 grams tin tomato passata
  • 1 tablespoon tomato paste
  • 4 garlic cloves, finely grated
  • Sea salt to taste

Curry Ingredients:

  • 2 tablespoons Azada Olive Oil & Chilli
  • 1 teaspoon mustard seeds
  • 1 teaspoon garam masala
  • 1 teaspoon madras curry powder
  • ¼ teaspooon turmeric
  • ½ teaspoon chilli flakes
  • 400 mls coconut milk
  • 1 medium sweet potato, peeled and roughly chopped
  • 1 carrot, trimmed, peeled and sliced
  • ½ cauliflower, chopped into florets
  • 1 cup peas
  • 3 handfuls baby spinach leaves
  • 400 grams tin chickpeas, drained
  • ¼ cup flaked almonds and coconut shavings, lightly toasted
  • A generous handful of fresh coriander leaves

Preparation time 20 minutes
Serves 4
Cooking time 80 minutes
Gluten-free | Vegetarian | Vegan

Preparation:

Put the ginger, tomatoes and paste, garlic, salt in a small food processor and blitz to create a smooth paste. Heat Azada’s Olive Oil & Chilli  in a large heavy based casserole dish and cook the mustard seeds until they begin to pop. Add the onions and cook for 10 minutes until translucent. Next add the tomato paste and puree and cook over a medium-high heat for 10 minutes. Add the spices and coconut milk and bring to a gentle boil. Reduce the heat to a slow simmer and add the sweet potato, carrot and cauliflower. Cover and cook for 20 minutes over a medium heat. Remove the lid, add the peas, spinach and chickpeas, and cook for a further 10 minutes. Add a sprinkling of toasted almonds, coconut shavings and a handful of freshly torn coriander.

Chef’s Tip

You can also substitute the cauliflower for butternut squash if you fancy a touch of autumn.

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