What a colourful vegetable curry.
After a relaxing break away eating mainly fish, we felt the need for vegetables.
We had planned a full Sunday roast, but the weather was so unusually warm - and spending time in a hot kitchen was out of the question.
This easy curry recipe was ready in no time - and we managed to use all the vegetables we had bought. A great budget recipe too.
EASY VEGETABLE CURRY
Serves 4
Ingredients
half medium cauliflower
2 medium carrots
2 onions
1 parsnip
1 red pepper (optional)
two large potatoes e.g. Maris Piper
50-75g green lentils (optional)
olive oil
2 medium carrots
2 onions
1 parsnip
1 red pepper (optional)
two large potatoes e.g. Maris Piper
50-75g green lentils (optional)
olive oil
4 teaspoons mild curry powder
one large green chilli - (include seeds for a bit of a kick)
one inch grated ginger
two cloves garlic
couple of onions (chopped)
salt/pepper
one large tin chopped tomatoes - or equivalent chopped fresh tomatoes (about 5 large)
150ml water or stock
plain yogurt to serve
150ml water or stock
plain yogurt to serve
****
Pre-cook the lentils (if using) according to the packet instructions. Set aside.
Chop the onions and lightly fry until soft. Add chopped garlic, curry powder, chopped chilli and ginger. Cook for 5 minutes then transfer to a large saucepan.
Chop potatoes, parsnip, carrots and pepper into 1cm cubes. Add to the pan with the water/stock.
Chop tomatoes - or use canned tomatoes and add to the pan.
Divide cauliflower into small florets and add to the pan.
Season with salt and pepper. Cook for approx 15 minutes.
Add the lentils and continue cooking for 10 minutes or until the vegetables are cooked to your liking.
Taste and season again if necessary. Yogurt will take out some of the heat if required. It's difficult to judge the heat of a chilli, and this can be a bit of trial and error.
***
Pre-cook the lentils (if using) according to the packet instructions. Set aside.
Chop the onions and lightly fry until soft. Add chopped garlic, curry powder, chopped chilli and ginger. Cook for 5 minutes then transfer to a large saucepan.
Chop potatoes, parsnip, carrots and pepper into 1cm cubes. Add to the pan with the water/stock.
Chop tomatoes - or use canned tomatoes and add to the pan.
Divide cauliflower into small florets and add to the pan.
Season with salt and pepper. Cook for approx 15 minutes.
Add the lentils and continue cooking for 10 minutes or until the vegetables are cooked to your liking.
Taste and season again if necessary. Yogurt will take out some of the heat if required. It's difficult to judge the heat of a chilli, and this can be a bit of trial and error.
***
We began our weight loss journey in January 2011. Since then we have lost 7 stone between us and more importantly, we haven't put the weight back on.
You'll find our first blog post (here).
You'll find our first blog post (here).
Read about our successful diet and find out how you can lose weight eating the food you really prefer like many others have too.
Copyright © forget dieting forever, all rights reserved
Copyright © forget dieting forever, all rights reserved
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