‘Eat the Rainbow’ Quick & Easy Curry
Serves: 4 Portions
Time: 40 minutes
This is the perfect curry to whip up when you’ve got different vegetables to use up, and want something tasty with minimal effort. This curry doesn’t require any pastes, and is flavoured simply with a few spices that you probably already have in your cupboards. It’s a great way to get lots of plant diversity in your diet – with over 10 different variations in this recipe. Add whatever vegetables you have yourself and it will work perfectly. You could also sub the potatoes for a bean or tofu or whatever you prefer. It’s a great curry base to work with and has so much flavour – you’ll love it!
Ingredients:
Drizzle of olive oil
2 aubergines
3 carrots
1 red pepper
400g new potatoes (I used the Keogh’s quick and easy 7 minute new potatoes for this recipe)
1 onion
3 garlic cloves
2 handfuls of Kale or Spinach
Half of a fresh chilli (half of this for curry, half for decoration)
2 teaspoons of medium curry powder
½ teaspoon of ground turmeric
1 teaspoon of garam masala
1 teaspoon of ginger
400g tin of half fat coconut milk
Juice of 1 lime
Cooking Steps:
Preheat the oven to 180C.
Chop up your aubergine and carrots into bite size pieces and spread across a large baking tray lined with parchment paper. Drizzle with olive oil and a sprinkle of salt. Place in the oven for 35-40 minutes, or until aubergines and carrots are soft and crispy.
If you are boiling or steaming your potatoes – prepare and cook them at this stage. I used a microwave packet of new potatoes that took 7 minutes, so I cooked them in the final stages before mixing them through the curry.
Meanwhile, place a medium-large saucepan over a medium heat. Add a drizzle of olive oil and wait until hot. Then add your chopped garlic, onion, and ¼ of a chopped fresh chilli.
Cook for 5-10 minutes until the onion is soft and fragrant. Now add your spices: the curry powder, turmeric, garam masala and ginger. The spices might start to stick, so add a splash of water to move them around and cook for around a minute. Add your sliced red pepper at this point and cook for a few minutes until soft.
Now add your tin of coconut milk. Squeeze in the juice of 1 lime. Mix well and leave to simmer on a low heat for around 15 minutes.
When there’s still around 5 minutes left of cooking, add in your handfuls of kale and leave to simmer.
When your aubergines and carrots are cooked, and your potatoes are ready, add these to the curry over the low heat. Stir it all around and leave it over the heat for a few minutes to ensure the potatoes and aubergine/carrots are absorbing the flavour and cooked through.
Serve it with some fresh coriander and chopped chilli, and a grain of your choice. Here I used a microwaveable packet of brown rice and quinoa to keep in line with the ‘speedy’ nature of this meal. Enjoy!