Ingredients
- 1 tbsp oil
- 1 onion, roughly diced
- 1 tsp cumin
- 1 tsp chilli powder
- 1 tsp turmeric
- 1 clove garlic
- A selection of chopped vegetables depending on season and preference, e.g.
- 2 peppers (any colour depending on preference)
- 2 carrots
- 1/2 head broccoli
- 1 can chickpeas, drained
- 1 can coconut milk
- To garnish: coriander, chopped
- To serve: rice, naan bread, poppadoms
Method
- Heat the oil in a large pan. Add the onions and brown for 3 mins
- Add the spices and garlic. Simmer for another 2 mins
- Add the chopped vegetables (the hardest type first to cook for longer, i.e. carrots, then peppers, and last the broccoli) and chickpeas
- One the vegetables are almost al dente, add all the coconut milk and increase the heat to simmer until the vegetables are cooked to taste
- Garnish with coriander (optional) and serve with rice, naan bread or poppadoms (or all of the above; also optional)
Notes
- Leftovers are great cold with salad, heated with more rice, wrapped in a burrito or just as they are
- Change the vegetables to adapt to the season and make a new curry each time
- Change the quantities and mixes of spices to also change the style of curry
- Optional: 1 can of chopped tomatoes instead of/as well as coconut milk
Recipe by Izzy
