hearty vego curry

Surpriiiiise! Two recipes in two days…whaaaat?! I thought I’d quickly pop this hearty vego curry up this morning before heading into TVNZ for Breakfast as it’s one of the curries I will be talking about this morning. Given Pog and Hoob are both mostly vegetarian I am always thinking of things that I can make them when they’re up from Welly, that will be satisfying, healthy and grunty enough for winter, and this is all three. Packed with veges and chickpeas with a warm, round curry flavour and a bit of zing from lime it is an excellent addition to your vego repertoire.

And that’s just about all I have time for, I need to get up and cracking to pack stuff up for this morning! So if you’re around at 8:50am I’ll see you on TV One, otherwise I’ll be back here again soon…

serves 4

Curry paste:

1 onion, peeled and roughly chopped
1 thumb ginger, chopped
400gram tin tomato passata
1 tablespoon tomato paste
4 cloves garlic
sea salt and freshly ground black pepper

2 tablespoons olive oil
1 tablespoon mustard seeds
1 teaspoon garam masala
1 teaspoon madras curry powder
1 teaspooon turmeric
½ teaspoon chilli flakes
400mls coconut milk
1 medium kumara, chopped
1 carrot, trimmed and sliced
½ cauliflower, chopped into florets
1 cup peas
3 handfuls baby spinach leaves
400gram tin chickpeas, drained

to serve:

2 limes, halved
¾ cup flaked almonds, lightly toasted
1 cup fresh coriander leaves

Put the onion, ginger, tomatoes and paste, garlic, salt and pepper in a small food processor and whiz to for a paste. Heat the oil in a large heavy based pot and cook the mustard seeds for 2 minutes or until just starting to pop. Add the paste and cook over a medium heat for 8 minutes. Add the spices and coconut milk and bring to a gentle boil. Reduce the heat to a simmer and add the kumara, carrot and cauliflower. Cover and cook for 10 minutes over a medium heat. Remove the lid, add the peas and chickpeas, and cook for a final 5 minutes then fold through the spinach to wilt. Serve with a squeeze of lime juice, a sprinkling of toasted almonds and a handful of fresh coriander.

9 comments

  1. Sounds excellent. Must try it. And by the way, I’ve just subscribed to Dish. Even living in Australia I think it will be a great inspiration and I’m looking forward to my first copy arriving.

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