This is my own recipe and is intended to be an easy and nutritious vegan meal inspired by my holiday in India many years ago. It is not trying to be an authentic Indian curry but it is delicious none the less and it’s healthy.
1 large red onion, finely sliced
2 spring onions (scallions)
1 stick of celery, sliced
1 butternut squash and 1 small sweet potato peeled and cut into bite sized chunks
1/2 small red chilli & 1/2 small green chilli finely sliced
5 cloves of garlic peeled and thinly chopped
1 courgette chopped
300g baby corn
1 red pepper sliced
300g button mushrooms
300g green beans
2 x 500g tune of peeled plum tomatoes
500g tin of coconut milk
1/2 teaspoon of cumin, half teaspoon of ground coriander, 1 teaspoon of Turmeric and 1 to 2 tablespoons of hot curry powder depending on your preference for heat!
2 tablespoons of rapeseed oil, salt and black pepper to season and a good bunch of fresh coriander.
Add the oil to a large heavy bottomed pot and great gently. Add the celery, onion, spring onions and cook gently over a low heat until translucent. Now add the garlic taking care not to burn it. Add the spices and chilli peppers coating all the ingredients thoroughly. Add the butternut squash, sweet potato and baby corn stir and coat in the oily mixture again keep over a low heat. After 5 minutes add the remaining vegetables and stir regularly for the next 5 mins to avoid sticking to the base of the pot. Now add both tins of tomatoes and leave to simmer on a low heat for 1 hour. Once the vegetables are soft add the coconut milk and allow to simmer very gently for the next hour. Taste and if more ‘heat’ is required add a 1/4 to 1/2 teaspoon of cayenne pepoer. Now add the fresh coriander.
Serve with basmati or Jasmine rice.