Name: Rainbow Vegetable curry
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Ingredients: 1 large onion; 2 cloves of garlic; 2 Tbsp vegetable oil; 1 courgette; ½ butternut squash or 1 large sweet potato; ½ red pepper; 1 small cauliflower; 2 Tbsp tomato purée; 1 tin of chopped tomatoes; About 400 ml vegetable stock; 1 tin chickpeas (4oog); 2 handful of spinach; Spice mixture:; 1 tsp ground coriander; 1 tsp ground cumin; ½ tsp turmeric; ½ tsp chilli powder; 1 tsp paprika; 1 tsp garam masala; 1 star anise; 1 stick of cinnamon

Rainbow Vegetable curry

26 Apr 2017

by Wholeness

Prep Time

10 minutes

Cook Time

50 minutes

Total Time

1 hour

Background

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

1 large onion
2 cloves of garlic
2 Tbsp vegetable oil
1 courgette
½ butternut squash or 1 large sweet potato
½ red pepper
1 small cauliflower
2 Tbsp tomato purée
1 tin of chopped tomatoes
About 400 ml vegetable stock
1 tin chickpeas (4oog)
2 handful of spinach
Spice mixture:
1 tsp ground coriander
1 tsp ground cumin
½ tsp turmeric
½ tsp chilli powder
1 tsp paprika
1 tsp garam masala
1 star anise
1 stick of cinnamon

Instructions

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.