Vegetable curry

Sometimes a little curry heat is just what’s needed, but you can reduce the amount of chilli if it tends to make you cough. You can vary this recipe with different vegetables. If rice is too bitty, try serving with soft mashed potato. If you want to fortify, try adding full-fat yoghurt.

Preparation time:15 - 20 minutes

Serves:2

Cooking time:25 minutes

  • Ingredients
    • 1 onion, chopped
    • 1 green chilli, finely chopped
    • 2 potatoes, diced
    • 2 carrots, sliced
    • 200g cauliflower florets
    • 150g okra
    • 250g tinned tomatoes
    • 2 tbsp oil
    • 150ml water
    • 2 cloves garlic, crushed
    • 2 tbsp root ginger, finely chopped
    • 2 tbsp fresh coriander, chopped
    • 2 tbsp ground coriander
    • 2 tbsp ground cumin
    • Salt and pepper
  • Method
    1. Fry the onion in the oil until soft.
    2. Add the ground coriander, cumin, garlic and ginger and continue to fry for 1 minute, stirring constantly.
    3. Add the remaining vegetables and water, and stir to mix the sauce.
    4. Season with salt and pepper to taste.
    5. Cover the pan with a lid and simmer for 20 minutes.
    6. When the vegetables are tender, stir in the fresh coriander.
    7. Fork mash or blend if required and serve.