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Summer Vegetable Curry

AuthorAnnabel
RatingDifficultyBeginner

A simple and delicious curry which can be adapted to whatever veggies you have in the fridge.

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Yields4 Servings
Prep Time20 minsCook Time20 minsTotal Time40 mins

 1 tbsp light olive oil
 1 large red onionfinely sliced
 2 tbsp red curry paste
 thumb-sized piece of fresh gingergrated
 2 large sweet potatoesor pumpkin (or both)
 400 ml coconut milk
 400 g chickpeasdrained and rinsed
 1 green peppersliced
 1 tbsp tomato puree
 115 g baby leaf spinach
 1 handful fresh corianderfinely chopped
 2 tbsp dairy-free yoghurtoptional
 rice
 5 birdseye chilliesleft whole
 1 lime

What are we cooking today?
1

A comforting curry full of goodness. Feel free to adapt the vegetables to your liking.

Getting started
2

Heat the oil in a large deep frying or sauté pan (one that has a lid) over a medium heat.

3

Add the onion and fry, stirring occasionally, for 5 minutes until starting to soften.

4

Add the leek and fry for a further 5-7 minutes or until both the onion and the leek have softened and the onion is translucent.

5

Add the curry paste and stir over the heat for a minute, then stir in the grated ginger and cook for a further minute.

6

Add the sweet potato chunks (and pumpkin/butternut squash, if using), coconut milk, rinsed chickpeas, tomato purée, chilli's and green pepper. Stir well, bring to the boil, then turn down the heat, put the lid on the pan and simmer for 20-25 minutes until the sweet potato is tender.

7

Take off the lid, stir in the spinach leaves and cook for 3 minutes until the spinach has wilted.

8

Stir in half the coriander and squeeze in half the lime.

9

Cut the remaining lime half into wedges and serve the curry immediately with cooked rice, alongside small bowls of yogurt with the lime wedges for squeezing over.

10

Sprinkle the remaining coriander over the top and serve straightaway.

Annabelle's tips
11

If you'd like it to have more liquid, simply add water.

Make sure the Birdseye Chilli's are visible so they can be optionally removed.

For a healthier version, replace the Coconut Milk with Light Coconut Milk or half water.

Can be frozen once cooled.

Ingredients

 1 tbsp light olive oil
 1 large red onionfinely sliced
 2 tbsp red curry paste
 thumb-sized piece of fresh gingergrated
 2 large sweet potatoesor pumpkin (or both)
 400 ml coconut milk
 400 g chickpeasdrained and rinsed
 1 green peppersliced
 1 tbsp tomato puree
 115 g baby leaf spinach
 1 handful fresh corianderfinely chopped
 2 tbsp dairy-free yoghurtoptional
 rice
 5 birdseye chilliesleft whole
 1 lime

Directions

What are we cooking today?
1

A comforting curry full of goodness. Feel free to adapt the vegetables to your liking.

Getting started
2

Heat the oil in a large deep frying or sauté pan (one that has a lid) over a medium heat.

3

Add the onion and fry, stirring occasionally, for 5 minutes until starting to soften.

4

Add the leek and fry for a further 5-7 minutes or until both the onion and the leek have softened and the onion is translucent.

5

Add the curry paste and stir over the heat for a minute, then stir in the grated ginger and cook for a further minute.

6

Add the sweet potato chunks (and pumpkin/butternut squash, if using), coconut milk, rinsed chickpeas, tomato purée, chilli's and green pepper. Stir well, bring to the boil, then turn down the heat, put the lid on the pan and simmer for 20-25 minutes until the sweet potato is tender.

7

Take off the lid, stir in the spinach leaves and cook for 3 minutes until the spinach has wilted.

8

Stir in half the coriander and squeeze in half the lime.

9

Cut the remaining lime half into wedges and serve the curry immediately with cooked rice, alongside small bowls of yogurt with the lime wedges for squeezing over.

10

Sprinkle the remaining coriander over the top and serve straightaway.

Annabelle's tips
11

If you'd like it to have more liquid, simply add water.

Make sure the Birdseye Chilli's are visible so they can be optionally removed.

For a healthier version, replace the Coconut Milk with Light Coconut Milk or half water.

Can be frozen once cooled.

Summer Vegetable Curry
AuthorAnnabelCategory, , , DifficultyBeginner
Rating
Yields4 Servings
Prep Time20 minsCook Time20 minsTotal Time40 mins

Ingredients

 1 tbsp light olive oil
 1 large red onionfinely sliced
 2 tbsp red curry paste
 thumb-sized piece of fresh gingergrated
 2 large sweet potatoesor pumpkin (or both)
 400 ml coconut milk
 400 g chickpeasdrained and rinsed
 1 green peppersliced
 1 tbsp tomato puree
 115 g baby leaf spinach
 1 handful fresh corianderfinely chopped
 2 tbsp dairy-free yoghurtoptional
 rice
 5 birdseye chilliesleft whole
 1 lime

Directions

What are we cooking today?
1

A comforting curry full of goodness. Feel free to adapt the vegetables to your liking.

Getting started
2

Heat the oil in a large deep frying or sauté pan (one that has a lid) over a medium heat.

3

Add the onion and fry, stirring occasionally, for 5 minutes until starting to soften.

4

Add the leek and fry for a further 5-7 minutes or until both the onion and the leek have softened and the onion is translucent.

5

Add the curry paste and stir over the heat for a minute, then stir in the grated ginger and cook for a further minute.

6

Add the sweet potato chunks (and pumpkin/butternut squash, if using), coconut milk, rinsed chickpeas, tomato purée, chilli's and green pepper. Stir well, bring to the boil, then turn down the heat, put the lid on the pan and simmer for 20-25 minutes until the sweet potato is tender.

7

Take off the lid, stir in the spinach leaves and cook for 3 minutes until the spinach has wilted.

8

Stir in half the coriander and squeeze in half the lime.

9

Cut the remaining lime half into wedges and serve the curry immediately with cooked rice, alongside small bowls of yogurt with the lime wedges for squeezing over.

10

Sprinkle the remaining coriander over the top and serve straightaway.

Annabelle's tips
11

If you'd like it to have more liquid, simply add water.

Make sure the Birdseye Chilli's are visible so they can be optionally removed.

For a healthier version, replace the Coconut Milk with Light Coconut Milk or half water.

Can be frozen once cooled.

Nutrition Facts

Servings 4

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