Wednesday, 13 March 2013

Delicious Veggie Curry!


 
 
 
 
 
 
 
 
 
 
 
 
 
Create a fabulous Veggie Curry from scratch! The aroma of these fabulous flavours is just heavenly, not to mention that these vibrant herbs and spices are packed full of goodness!
 
 
Ingredients
 
Get your hands on some tasty herbs and spices!
 
- 1 1/2 Tsp Black Mustard Seeds
- 1 1/2 Tsp Cumin
- 1 1/2 Tsp Chili Powder (or to taste)
- 4 Cardamom Pods (de-seed)
- 1 Tsp Turmeric
- 1 Tbsp Ground Ginger
- 2 Large Garlic Cloves (crushed)
- 2 Onions (finely chopped)
- 100g Frozen Peas
- 1 Can Tomatoes (drained)
- 100g Spinach
- 250g Carrots (always try to buy organic - carrots are great absorbers which means that are extremely nutritious, it also mean they absorb pesticides more so than other fruit and vegetables. Organic carrots are on of the cheaper organic vegetables, no need to peel!)
- 300g Potatoes


- 200ml Vegetable Stock
- 2 Tbsp Olive Oil
 
 
Method
 
Step 1
 
Chop potatoes and carrots into chunks and steam until nearly tender.
Heat the olive oil in a latge pan, medium heat. Fry the cardamom and mustard seeds until they start to become fragrant and start to sizzle!
 
Step 2
Add in the chopped onions, stirring constantly until soft. Add the remaining spices - bay leaf, ginger, cumin, turmeric, coriander and chili powder and stir for 2 minutes. Strain the tomatoes and add to the pan.
Step 3
 
Now add in the carrots, potatoes and frozen peas. Cook for 15 minutes covering the pan (until vegetables are tender). Add in the spinach and cook for a further 2 minutes.

Serve up! Delicious with a soft warm naan bread or rice!

 


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