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Title : Vegan Vegetable Curry : A tasty combination of spices and vegetables
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Vegan Vegetable Curry : A tasty combination of spices and vegetables

A friend of mine often says, any day with a 'y' in it makes it a good day for curry, and she could be right! The first curry recipe in Britain appeared in the recipe book, The Art of Cookery made Plain and Easy by Hannah Glasse in 1747. Of course the original curry pre-dates this by centuries, and you can read more about curry, its history etc. here

In more modern times curry can make a nice addition to your menu plans and there are so many wonderful recipes to choose from. Today's recipe suggestion is for a Vegan Vegetable Curry. This recipe is sure to brighten up any mealtime with its tasty combination of warming spices and vegetables, including spinach, peas, aubergine/eggplant, and courgette/zucchini. Have a look at the recipe and see what you think!

Ingredients

Serves Four
1 tbsp vegetable oil
1 large onion, finely chopped
5cm piece ginger, finely chopped
2 garlic cloves, finely chopped
1 red chilli, finely chopped
1 heaped tsp ground cumin
1 heaped tsp ground coriander
1 heaped tsp ground turmeric
1 aubergine/eggplant, chopped into 1cm pieces
400g tin chopped tomatoes
200ml vegan-friendly hot vegetable stock
1 courgette/zucchini, chopped into 1 cm pieces
300g basmati rice/I use the lower carb alternative cauliflower rice

100g spinach
150g peas (fresh or defrosted if frozen)
chopped fresh coriander, to serve

Method
1. Heat the oil in a large pan over a medium heat. Add the onion and cook for 7 mins until starting to soften. Add the garlic and ginger and cook for a further 3 mins then stir in the chilli and dried spices. Season, then cook for 1 min.
2. Add the aubergine along with the chopped tomatoes and stock. Bring to a simmer, cover the pan and cook for 10 mins. Add the courgette and cook for 25 mins, taking the lid off for the final 10 mins, stirring occasionally.
3. Meanwhile, cook your choice of rice.
4. Once the sauce has thickened and the vegetables are tender, stir through the spinach and peas. Allow to heat through for 3-4 mins so that the spinach has wilted and the peas are tender.
5. Season to taste, then serve with your choice of cooked rice and a scattering of coriander.

Tip

Leaving the seeds in the red chilli give this curry a nice touch of heat, but if you prefer it less spicy, simply deseed the chilli before chopping.

From original idea here

~ while out recently I noticed some early flowering daffodils ~

(image from google)

You will find a variety of recipe ideas within this blog, but please note, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

All the best Jan

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