I love this site for curry recipes:
http://www.mamtaskitchen.com/
Most veg curries work the same way... but what I find really makes a big difference is using fresh herbs/spices and grinding your own where possible.
Cauliflower and potato curry (serves 4) (but you could change the potato to BNS and the cauliflower to whatever you want really - I'd probably go for broccoli cause I love it, but I know it's not terribly seasonal or fashionable)
2 onions, chopped
2 tsp cumin seeds
pinch of asafoetida (optional)
4 tsp ginger puree
1 tsp turmeric
3 tsp ground coriander
1 tbsp tomato puree
600g new potatoes, halved
60ml water
800g cauliflower, broken into florets
250g frozen peas
1 tsp dried mango powder
1 tsp garam masala
4 tsp dried fenugreek leaves, crumbled
1 tbsp fresh coriander, chopped
- cook the onions in a little water for 10 minutes or until soft
- add the cumin seeds, asafoetida, ginger, turmeric, ground coriander and tomato puree and cook for 1 minute
- add the potato and water, cover, and cook for 5 minutes
- add the cauliflower and peas, cover, and cook for 10 minutes, or until the vegetables are tender
- stir in the remaining ingredients just before serving
or - something a bit different
Thai sweet potato pineapple curry (serves 4)
2 onions, chopped
1 aubergine, cut into 1” cubes
2 sweet potatoes (~450g), peeled and cut into 1” cubes
1tsp-1tbsp Thai green curry paste, depending on taste
300ml pineapple juice
100ml water
1 cauliflower, broken into florets
180g fine green beans, halved
1 red pepper, chopped
2 tomatoes, chopped
3 tbsp lime juice
2 tbsp fresh basil, chopped
- fry onion for 5-10 minutes, until softened
- add the aubergine, sweet potatoes, curry paste, juice and water, cover and simmer for 5 minutes
- add the cauliflower, beans, pepper and tomatoes and simmer for a further 10 minutes
- stir in the lime juice and basil, and season as necessary
or add whatever veg you feel like to this:
Chickpea curry (serves 2)
½ tsp cumin seeds
1 tsp ginger puree
½ tsp garlic puree
½ tsp turmeric
1/3 tsp ground coriander
1 large tomato, finely chopped
1 tbsp ‘everyday curry paste’
200ml hot water
300g can chickpeas, rinsed and rained
1½ tsp channa masala (all the Indian corner shops sell this)
2 pinches each of garam masala, chilli powder, black pepper and ground cumin
handful of chopped fresh coriander
- fry cumin seeds for 30 seconds
- stir in ginger, garlic, turmeric and ground coriander and cook for 30 seconds
- add tomato, curry paste and water. Bring to the boil and simmer for 2-3 minutes
- add the chickpeas, cover, and simmer for 6 minutes
- remove 3 tbsp of the chickpeas, mash, and return to the pan, then add the remaining ingredients
or
Vegetable and cashew nut curry (serves 4)
3 onions, chopped
250g button mushrooms, halved
4 cloves garlic, crushed
1 tbsp grated fresh ginger
1 tsp ground cinnamon
1 tsp ground allspice
1 tsp ground coriander
½ tsp cayenne
2 tsp cumin seeds
zest and juice of 1 lemon
400g tin chopped tomatoes
100ml vegetable stock
pinch of saffron
2 red / yellow peppers, chopped
1 cauliflower, broken into florets
2 carrots, peeled and chopped
250g runner beans, sliced
75g cashew nut butter
35g cashew nuts, roughly chopped and roasted
handful chopped fresh coriander
- fry the onion for 10-15 minutes until softened
- add the mushrooms and fry for a further 5 minutes
- stir in the garlic, ginger and spices, and cook for 1 minute
- add the lemon juice and zest, tomatoes, stock, saffron and vegetables, cover, and simmer for 10 minutes or until vegetables are tender
- stir in the cashew nut butter, cashews and fresh coriander
This is one of my favourite fail safe recipes that I churn out whenever I get meat eaters coming who moan about veggy food. They always love it. I've passed this on to tons of people who love it too. You can easily swap the sweet potato for BNS:
Ingredients
1 onion, chopped
½ teaspoon cayenne pepper
knuckle of freshly grated ginger
1 tablespoon olive oil
2 cloves garlic, crushed
1 teaspoon hot curry paste (or to taste)
350g sweet potato, peeled and cubed
225 button mushrooms, halved if large
300ml passata
300ml vegetable stock
250g spinach, washed and roughly shredded
2 tablespoons chopped fresh coriander
4 tablespoons peanut butter
Procedure
1. Heat oil, then fry onion, pepper, ginger and garlic for 5 minutes, stirring occasionally until beginning to soften
2. Add the paste and fry, stirring constantly for one minute. Then add the potato and mushrooms, stirring for a minute or so to make sure they get well covered in the spice mixture
3. Add the passata and stock. Bring to the boil, then cover and simmer for 15- 20 minutes until the mushies and potatoes are tender.
4. Add the spinach and stir in until just wilted.
5. Take a couple of spoons of the liquid from the pan and mix with the peanut butter to soften, then add this mixture to the pan with the coriander. Heat until peanut butter is to same temperature as rest.
6. Serve and enjoy.
