Last week I posted a recipe for a vegetable bean stew and this week I'm following on with a recipe for this super easy vegetable curry. Both dishes are really good options for weekday dinners as they can be made in batch, are warming and tasty and are not in any way complicated.
I use a medium curry powder for this dish. If you have a well stocked spice cupboard you can make your own, but I think it's a good idea to have a good quality curry powder in your pantry. Vegetable wise, I use onion, potatoes, broccoli and peas, but if you want to swap in other vegetables such as carrots or squash that would work really well too.
Serves 2-4 (4 if served with rice)
1 tbsp coconut oil
1 while onion, chopped
2 medium sized potatoes, peeled and chopped into bite size pieces
3 cloves garlic, minced
1/2 inch ginger, minced
2 tbsp medium curry powder
1 tin full fat coconut milk
1/2 cup vegetable stock
1/2 head broccoli, chopped into small florets
1 cup frozen peas
2 tbsp raisins
2 tbsp slivered almonds
Sea salt and freshly ground black pepper to season
In a large saucepan, heat the coconut oil over a medium heat. Add the onion and cook for five minutes before adding the potato, garlic and ginger. Cook for a further five minutes, stirring a few times.
Add the curry powder, vegetable stock and coconut milk and stir. Bring to a simmer and cover and allow to cook for ten minutes.
Add the broccoli and cook for five minutes further before adding the frozen peas and raisins. Cook for a further three minutes and then taste and season with sea salt and black pepper.
Place the slivered almonds on a baking tray and place in the oven at a medium heat for five minutes.
To serve, spoon into bowl and top with the toasted slivered almonds.