Curry is one of my favourite things to cook. You can use up all the bits in the pantry which are looking a little sad and make the most fabulous meal! I adore how it makes my kitchen smell and it tastes even better the next day, after all the flavours have mingled together over night : Making it perfect for lunches.
This curry is so easy to make, you can have it alone or with brown rice and extra vegetables, or a lovely warm nan to mop up all the juices. You’re going to love this one.
Serves 4
Ingredients
- Turmeric – 1 Heaped Teaspoon
- Hot Curry Powder – 1 Heaped Teaspoon
- Garam Masala – 1 Heaped Teaspoon
- Cumin Seeds – 1 Heaped Teaspoon
- Black Mustard Seeds – 1 Heaped Teaspoon
- 3 cm of Fresh Ginger (Roughly Chopped)
- 3 Cloves of Garlic (Roughly Chopped)
- 1/2 Red Chilli (Roughly Chopped)
- 1 Large Yellow or White Onion
- 1 Medium Cauliflower (Stem Removed and cut into 1/4 – Keep the leaves!)
- 8 Cherry Tomatoes
- 1 Red Pepper (De seeded and cut into strips)
- 1 Can of Chickpeas (Drained and Rinsed)
- 1 Medium Carrot (Roughly Chopped)
- 150 mls of Vegetable Stock
- 160 mls of Coconut Cream
- Large Handful of Fresh Coriander
- Large Handful of Fresh Mint Leaves (about 7)
- 4 Tablespoons of Yoghurt (Coconut Yoghurt if Vegan)
- Juice and Zest of 1 Lemon
- Salt and Pepper to taste
- Enough Brown Rice for 4 people
- 1 Pack of Tender Stem Broccoli
- 3 Tablespoons of Rapeseed Oil for cooking
Directions
- Turn your oven to 220′ (Gas Mark 7)
- In a large heavy based saucepan heat the oil on a medium heat. Tip in the onions and cook until soft.
- Add in all of the spices, give the pan a good stir so the onions are coated in the spice. And cook for about 5 minutes or so. Your kitchen will start smelling AMAZING!
- Add the carrots, peppers and the cauliflower (not the leaves yet) to the pan. Make sure all of the veg gets coated in the spices. Cook for another 5 minuets.
- Add in the chickpeas and the tomatoes and then the stock & coconut cream. Give the contents of the pan a good stir and season with salt and pepper. The sauce should only cover 1/2 of the pan.
- Tip in the leaves from the cauliflower and coat in the sauce.
- Pop the whole pan into the oven and roast for about 40 Minuets. Checking it half way.
- Whilst the Curry is roasting make the Mint Sauce by adding the mint, coriander, yoghurt, lemon zest and juice into a food processor and blend away.
- Cook the rice according to the packet.
- 10 minuets before you take the curry out put the broccoli into a roasting tray, drizzle with oil, salt & pepper and roast until crisp.
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