Vegetable Curry in a Hurry!

Vegetable Curry

 

I have decided that it is time to get back in to the kitchen again. Much of our life recently has been about the garden and work. I am now into my sixth month of living on a vegetarian diet. I feel much better physically and ethically.

Tonight’s dinner is a curry, enjoy!

 

Stage One – Ingredients and method:

 

Knob of ginger approximately 1 inch square – I leave the skin on

3 cloves of garlic, peeled

1 onion, peeled

1 sweet chilli (However, use what you prefer)

1 bunch of coriander, washed

1 bunch of spring onions, washed and tidied

 

a)      Combine everything into a food processor and until pulverised.

b)      Place in to the slow cooker.

Stage Two – Ingredients and method:

2 tomatoes, diced

1 medium tin of coconut milk/cream

1 tin of chickpeas, rinsed and strained

1 tin of Australian produce pineapple chunks in juice (Keep the juice for the recipe)

 

a) Place into the slop cooker.

Stage Three – Ingredients and method:

½ cauliflowers, cut in to small flowerets

¼ butternut pumpkin, cut into cm cubes

2 tablespoons of oil, I have been using grape seed oil of late

1 decent teaspoon of mustard seeds

1 decent teaspoon of fenugreek seeds

1 decent teaspoon of turmeric

2 teaspoons of curry powder

Throw in some curry leaves if you have any

 

a)      Place everything in a pan and heat on medium to high heat until the mustard seeds start to pop.

b)      Add to slow cooker.

 

I then leave the slow cooker going all day giving it the odd stir here and there.

You could very easily cook this in a casserole dish and place in a moderate oven until cooked.

 Serve this with steamed rice – into which you can add cloves and lemon zest before cooking.

 

Extras: pappadums, flat bread, minted yoghurt etc