Rainbow Vegetable curry
On vegetarian/vegan days, or within a vegan/vegetarian diet, one of the easiest dish to make is a veggie curry. I called this version Rainbow vegetable curry as I used different coloured veggies to provide a wide range of nutrients, which makes it super-healthy too! Serve it with steamed rice and/or naan bread.
Ingredients
Method
- Finely slice the onion and garlic.
- Heat the oil in a large, heavy-based pan and gently sauté the onion and garlic for about 8 minutes.
- Meanwhile separate the cauliflower florets, peel & dice the squash, chop the courgette & pepper. Add these to the softened onion and put the lid on for 5 minutes or so, whilst you measure out the spices.
- Add the spices to the veggies, stir for a minute then add the tomato purée, stir again for a minute, then add the chopped tomatoes and enough stock to just cover the vegetables. Season with salt, bring to the boil, cover and gently simmer for 30-45 minutes until the vegetables are tender.
- Drain the chickpeas and add to the curry. Turn up the heat and cook for a couple of minutes until you get a thick sauce. Add the spinach, stir through, put the lid on, and after a minute turn off the heat.
- Let it rest for a couple of minute (still covered) for the spinach to wilt.
- Serve with basmati rice and raita with fresh coriander leaves scattered on top.