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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.
Print Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Resting Time 4 hours
Total Time 1 hour
Servings: 4 people
Cuisine: Indian
Calories: 1234
Ingredients Method

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

Method
 

  1. Finely slice the onion and garlic.
  2. Heat the oil in a large, heavy-based pan and gently sauté the onion and garlic for about 8 minutes.
  3. 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.
  4. 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.
  5. 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.
  6. Let it rest for a couple of minute (still covered) for the spinach to wilt.
  7. Serve with basmati rice and raita with fresh coriander leaves scattered on top.