Vegetarian Curry

This is a really easy vegetarian curry to make and so deliciously wholesome.

I made this vegetarian curry yesterday and I was surprised at how good it tasted. It was a vegetarian curry  but I really didn’t missVegetarian_Curry_Delicious_&_Easy the meat element.  Which is quite strange for me as I really like the texture meat brings to a dish.  However I found the beans and lentils substituted really well for the meat and really gave me that feeling of fullness which you get from meat.  The vegetarian curry was a hit in the house and it will definately be on the menu again soon.

By the way you can include any vegetables you want. I find the broccoli, courgettes and yellow peppers work well. Definately include the spinagh though.  It is so nutritious with vitamin K, A, B and minerals e.g. manganese and iron and you can’t taste it in the curry.

Usually when I make a large pot of curry and it keeps in the fridge for a few days.  It keeps well and often taste better over the few days.

Ingredients

  • 1tsp Coconut oil
  • 1tbsp ground Tumeric
  • 1tbsp ground Cumin
  • 2tbsp ground Corriader
  • 1 Onion
  • 1 Tin of tomatoes
  • 4 cloves Garlic
  • 1 inch of Ginger
  • 1/2 deseeded chilli
  • 4 heaped tbsp coconut cream
  • 3 tbsp tomato puree
  • 150g parboiled red lenils
  • 1 head Broccoli florettes
  • 1 Courgette, sliced
  • 1 Yellow Pepper, chopped
  • 1 tin of cannellini beans or chickpeas
  • 200g Spinach
  • handful of fresh corriander

Method

  1. Melt the coconut oil in a pot or pan over a medium heat.
  2. Then add the tumeric, cumin & ground corriander.
  3. Leave it to simmer for a few minutes to release the flavours.
  4. In a food process or combine the onion, tomatoes, garlic, ginger & chilli.
  5. Once smooth add to the spices in the pan and stir well.
  6. Then add the creamed coconut and stir.
  7. Add the tomato puree and red lentils. Stir well to combine.
  8. Stir in the vegetables. Add a little water if the curry seems dry.
  9. Add in the chickpeas and fresh coriander.
  10. Lastly stir in the spinach.  Again if it is dry add some water until the desired consistency is reached.
  11. Serve it on a bed of brown basmatti rice with a dallop of natural yoghurt and some flaked almonds.
  12. Enjoy!