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Simon Rimmer’s Vegetable Curry

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This vegetarian curry is great with naan bread, chutney and steamed rice! Try Simon’s recipe when you’re tempted by a weekend takeaway but want something healthier.

Simon Rimmer’s Vegetable Curry

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Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Servings 6

Ingredients
  

  • 500 g 1lb 2oz sweet potato, peeled and cubed
  • 400 g 14oz courgettes, trimmed and cut into 2.5cm (1-inch)
  • Rounds salt and freshly ground black pepper
  • 2 red peppers deseeded and finely sliced good handful of baby spinach
  • Sauce
  • 1 tsp each of cumin coriander,
  • fennel and fenugreek seeds
  • 2 tbsp vegetable oil
  • 2 onions sliced
  • 2 garlic cloves crushed
  • 2 small red birds eye chillies
  • deseeded and finely chopped
  • 400 g can chopped tomatoes
  • 2.5 cm 1-inch piece fresh root
  • ginger peeled and grated
  • 1 tbsp turmeric
  • 2 cardamom pods crushed,
  • pods discarded
  • 250 ml 9fl oz vegetable stock

Instructions
 

  • For the sauce, gently toast the cumin, coriander, fennel and fenugreek seeds for 2 minutes in a dry pan, then grind them using a pestle and mortar.
  • Heat 1 tbsp of the oil in a large pan, add the onions and fry gently for 10 minutes until well coloured. Add the garlic and chilli.
  • Stir in the tomatoes, ginger, turmeric, cardamom seeds and toasted, ground spices.
  • Add the stock, bring to the boil and then reduce the heat, cover and simmer for 25 minutes.
  • Tip the curry sauce into a food processor and blend until very smooth.
  • Boil or steam the sweet potato until tender.
  • Toss the courgettes in the remaining oil, then fry them for a few minutes on each side until lightly browned. Season well.
  • To serve, add all the veggies to the prepared sauce and warm through.
  • The Seasoned Vegetarian by Simon Rimmer is published by Mitchell Beazley, £14.99 www.octopusbooks.co.uk

Notes

Serve with steamed rice, naan bread and any other bits you fancy, such as chutney and raita.

Split Pea and Vegetable Curry

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Instead of an Indian takeaway, why not cook this delicious, slightly hot vegetarian curry? It is easy to cook and will appeal to the whole family. Delicious served with naan bread or boiled rice

Split Pea and Vegetable Curry

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Prep Time 45 mins
Cook Time 30 mins
Total Time 1 hr 15 mins
Servings 6

Ingredients
  

  • 200 g 7oz yellow split peas
  • 2 tbs vegetable oil
  • 1 large onion peeled and sliced
  • 2 cloves garlic peeled and sliced
  • 2 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • 1 large red chilli deseeded and chopped
  • 2 carrots peeled and cut into chunks
  • 2 sprigs curry leaves optional
  • Salt and freshly ground black pepper
  • 400 ml can light coconut milk
  • 200 g 7oz paneer (vegetarian cheese), cubed
  • 200 g 7oz sugar-snap peas, trimmed
  • 1 tsp cumin seeds toasted, optional
  • Naan bread toasted to serve

Instructions
 

  • Rinse the split peas in a sieve under the cold tap, then simmer in 900ml (1½ pints) fresh water for 30 mins.
  • Heat the oil in a large flameproof casserole. Add the onion and fry very gently, until softened. Stir in the garlic, spices and chilli and fry about 5 mins until the onion is golden brown.
  • Add the split peas, carrot and curry leaves, if using, season and then simmer for 10 mins. Stir in the coconut milk and paneer, and simmer for 10 more mins.
  • Add the sugar-snap peas and cook for 5 mins, until they’re tender and the liquid has thickened. Sprinkle with cumin seeds, if using, and serve with warm, toasted naan bread.

Notes

Look out for fresh curry leaves in Asda, sold in the fruit and veg area - use, and freeze the remainder. Alternatively, buy dried (we used ones by Bart spices).

Aubergine and Mozzarella Pasta

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Chunky aubergine, tasty pine nuts and melt-in-the-mouth mozzarella turn this pasta dish into a flavoursome feast

Aubergine and Mozzarella Pasta

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Cook Time 15 mins
Total Time 15 mins
Servings 4

Ingredients
  

  • 400 g 14oz penne pasta
  • 1 aubergine sliced or cut into chunks
  • 1 tbsp olive oil
  • 400 g jar tomato onion and garlic pasta sauce
  • 2 x 150g packets mozzarella torn up
  • 55 g 2oz pine nuts, toasted
  • 20 g packet fresh basil torn up

Instructions
 

  • Cook the pasta in boiling salted water for 10-12 mins. Meanwhile, fry the aubergine in the oil until browned and softened.
  • Stir the sauce into the aubergines and heat through, then add the cooked pasta. Stir well, and set aside to cool slightly.
  • Gently stir through the mozzarella, pine nuts and fresh basil, then season and serve.

Notes

If you're not too keen on aubergine, try using mixed peppers or artichokes instead.
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