Seven Vegetable Curry

Updated at: Wed, 16 Aug 2023 23:56:34 GMT

Step 1

Trim the green beans and cut them in half.

Step 2

Top and tail the carrots and courgettes. Peel and slice the carrots into strips about 4cm in length.

Step 3

Cut the courgettes into 4cm lengths, and then halve them lengthways so they are about the same shape as the carrots.

Step 4

Peel the sweet potatoes and cut them into 2cm cubes. Do the same with the aubergine.

Step 5

Cut the red pepper in half and remove the seeds and white pith. Slice it into 1cm strips

Step 6

If using fresh green chillies, cut them lengthways and remove the seeds. Chop into very small pieces. Be careful when doing this because they are very hot. Remember to wash your hands afterwards.

Step 7

You may find it helpful to put your prepared vegetables on the plate once you have chopped them.

Step 8

Turn the hob onto high. Heat 1 x 15ml spoon of oil in the wok or frying pan. Add the sweet potato, aubergine and red pepper. Keep the heat under your wok high, and stir-fry the vegetables by moving them around the pan with the wooden spoon.

Step 9

When they start to brown, add the green beans, carrots and courgettes. Again, keep the heat high and the veg moving! Stir fry them for about 5 minutes.

Step 10

Add the cumin, garam masala, turmeric and green chilli. Turn the vegetables around in the pan so that they become coated with the spices.

Step 11

After 1 minute, add the curry paste and the can of chopped tomatoes. Carefully stir the tomatoes into the vegetables. When they start to bubble, turn the heat down and let the curry cook gently for 10 minutes.

Step 12

Stir in the coconut milk and pile the spinach leaves on top. They will cook down and become part of the sauce.

Step 13

Cook for another 15 minutes or until all the vegetables are soft. Stir frequently to stop any of the sauce sticking to the bottom of the pan.

Step 14

While the curry is cooking, you can prepare the onion garnish. Peel and finely slice the onion. Heat 1 x 15ml spoon of oil in a saucepan. Add the onions and cook them until they are golden brown.

Step 15

When you serve the curry, sprinkle a few of the fried onions on top, and give everyone a quarter of lemon to squeeze over their curry before they tuck in.

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