Quick & Easy Veggie Curry

Hot Veggie Curry Recipe

 

 

This is a single pot recipe that I cook often. It’s one of those dishes that just makes you feel good, like a big hug or being wrapped in a warm blanket. It’s perfect for batch cooking and is infinitely customisable depending on taste.

It’s packed with nutritious vegetables and comes with a bit of a spice kick as well thanks to the scotch bonnet. I would serve this with a side of coconut rice or with some dumplings thrown on top. Easy to cook, easy to store, and great to eat!

 

First, here are the ingredients:

 

  • 1 onion, chopped
  • 4 garlic cloves, finely chopped
  • 2 tbsp curry powder
  • 1 tsp cumin
  • thumb-sized piece fresh root ginger, peeled and finely chopped
  • 400ml tin coconut milk
  • 1 carrot, sliced
  • 1 red pepper, seeds removed, sliced
  • 2 bay leaves
  • 1 tsp dried thyme
  • 1 Scotch bonnet chilli, chopped (leave the seeds in if you’re brave)
  • 400g tin kidney beans, drained and rinsed
  • 200g/7oz tinned black beans, drained and rinsed
  • 200g/7oz tinned gungo peas, drained and rinsed
  • Handful of fresh coriander, chopped

 

Once you’ve collected your ingredients, it’s time to get cooking. The real benefit of this dish is that it can be made in one big pot with minimal cleaning up so grab your biggest pot and get it on medium heat.

 

  1. Add a splash of oil to your pot once its up to heat and drop in your onion and garlic. Cook these down until they're slightly golden and translucent, roughly 5 minutes. After that add your aromatics so the curry powder, cumin, and diced ginger to the pot and give it a good stir. Cook for about 10 minutes until you have a dark paste formed.

 

  1. Once you have your dark paste your kitchen should be filled with the most delicious smell and it’s only going to get better! Stir in that can of coconut milk and ass the red pepper, bay leaves, thyme, and Scotch bonnet. Throw in a dash of salt and pepper and let it cook for a further 10 minutes.

 

  1. The last step is the beans. Empty the tins of beans into the delicious smelling curry and let them cook for roughly 5 minutes or until everything has thickened up a bit then add in your chopped coriander, adjust salt and pepper to taste, then serve in warmed bowls with rice or dumplings.

 

This dish is often on the go in my kitchen and I'm sure it'll become a firm family favourite in yours. It’s the perfect mix of ease, nutritional, and filling without breaking the bank!

 

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