A mixed Vegetable Curry that packs a punch, loaded with veggies and made with common spices that you might even already have in your pantry! Perfect for curry night.
Ingredients
- 2 tbsp curry powder , mild or hot
- 1 tsp All Spice powder
- 1 tsp nutmeg powder (or 1/2 tsp freshly grated nutmeg)
- 1 1/2 tsp smoked paprika (sub with sweet or ordinary paprika)
- 2 tsp dried thyme leaves (or 3 tsp fresh thyme leaves)
- 1 tsp cumin powder
- 3/4 tsp cayenne pepper (adjust to taste)
- 1 tsp pepper
- 3 tbsp cooking oil
- 1 large onion , diced
- 1 large red chilli / cayenne pepper , deseeded and finely sliced
- 2 large garlic cloves , minced
- 1 large red capsicum / bell pepper
- 800g canned crushed tomato
- 2 cups vegetable or chicken broth
- 1 zucchini , diced
- 2 cups sweet potato
- 2 cups cauliflower florets
- 3/4 cup frozen peas
- 2 handfuls baby spinach
- 1/2 cup finely chopped coriander/cilantro (leaves and stems), plus more for garnish
- Salt and pepper
- Yoghurt (plain or Greek)
Method
Heat oil in a large pot over medium high heat. Add garlic and onion, cook for 2 minutes. Add cayenne and cook until onion is translucent.
Add Spice Mix and cook, stirring constantly, for 1 - 2 minutes until the spice is fragrant and wet. If too dry, add a tiny touch of water or oil.
Add capsicum and zucchini, cook for 1 minute.
Add tomato, broth, potato and cauliflower. Mix well, bring to simmer, cover, lower heat to medium.
Simmer for 15 minutes or until potato is pretty soft, then remove lid and simmer for another 10 minutes+ until sauce is slightly thickened and potato is soft.
Add peas, stir, cook for 2 minutes. Add coriander and spinach, stir until wilted.
Season to taste until salt and pepper. Serve over basmati rice or plain white rice. Garnish with yoghurt and more coriander.
- Serving: 5
- Cooking Time: 40 Minutes