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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.