Food Gluten Free/ GF option Mains Nut Free Vegetarian

Vegetarian Curry

7th February 2019

Yields4 Servings

 40 g Coconut oil
 25 g Slightly salted butter
 85 g Diced onions
 160 g Mixed veg bag
 125 g Fine whole green beans
 60 g Cauliflower (diced)
 70 g Savoy cabbage (diced)
 150 g Chickpeas (drained weight)
 50 g Peas or petis pois
 400 g Coconut milk
 100 g Green bell pepper (sliced)
 40 g Red bell pepper (sliced)
 25 g Spinach
 250 g Double cream
 300 g Smooth bolognaise sauce
Herbs and spices
 Pinch of salt and pepper
 1/2 tsp Paprika
 1 tsp Turmeric
 2 tsp Cayenne pepper
 1 tsp Ground Cinnamon
 1 tsp Mild curry powder
 1 garlic glove

1

(I personally like to cook this dish in a large wok).
Firstly, add the coconut oil and butter into the wok and melt on a low heat.
Whilst this is melting I tend to throw in the diced onions too.

2

I slightly cheat my using a bag of mixed veg (this has peas, sweetcorn, brocolli and carrot in).
Once the butter has melted I then add in the mixed veg as well as the green beans, cauliflower, cabbage, chickpeas and some more peas.
Make sure you regularly stir and increase the heat to medium.

3

Add in half of coconut milk as well as the freshly chopped peppers.

4

Now it’s time to get some flavour in there. Add the salt, pepper, paprika, turmeric, cayenne, cinnamon, curry powder and a clove of garlic.

5

Make sure you thoroughly mix the spices in. Once this has been done leave it all simmering for around 5 minutes, still on a medium heat or possibly medium-low (depending on your cooker).

6

Check the vegetable to see if they look cooked or virtually finished. If they don’t, then leave simmering for a little longer. If they do look ok then firstly add in the rest of the coconut milk and stir.

7

The sauce of the curry should be bubbling away, whilst this is happening add in the bolognaise sauce slowly, whilst mixing it in at the same time. Once this is all in add 150g of the double cream and spinach.

8

Leave to simmer again for another couple minutes to allow the sauce to thicken slightly. Then add the remaining cream and leave again for a minute or two.

9

Your curry should be complete now. I personally like to serve mine with basmati rice and maybe a poppadom... or two!

Ingredients

 40 g Coconut oil
 25 g Slightly salted butter
 85 g Diced onions
 160 g Mixed veg bag
 125 g Fine whole green beans
 60 g Cauliflower (diced)
 70 g Savoy cabbage (diced)
 150 g Chickpeas (drained weight)
 50 g Peas or petis pois
 400 g Coconut milk
 100 g Green bell pepper (sliced)
 40 g Red bell pepper (sliced)
 25 g Spinach
 250 g Double cream
 300 g Smooth bolognaise sauce
Herbs and spices
 Pinch of salt and pepper
 1/2 tsp Paprika
 1 tsp Turmeric
 2 tsp Cayenne pepper
 1 tsp Ground Cinnamon
 1 tsp Mild curry powder
 1 garlic glove

Directions

1

(I personally like to cook this dish in a large wok).
Firstly, add the coconut oil and butter into the wok and melt on a low heat.
Whilst this is melting I tend to throw in the diced onions too.

2

I slightly cheat my using a bag of mixed veg (this has peas, sweetcorn, brocolli and carrot in).
Once the butter has melted I then add in the mixed veg as well as the green beans, cauliflower, cabbage, chickpeas and some more peas.
Make sure you regularly stir and increase the heat to medium.

3

Add in half of coconut milk as well as the freshly chopped peppers.

4

Now it’s time to get some flavour in there. Add the salt, pepper, paprika, turmeric, cayenne, cinnamon, curry powder and a clove of garlic.

5

Make sure you thoroughly mix the spices in. Once this has been done leave it all simmering for around 5 minutes, still on a medium heat or possibly medium-low (depending on your cooker).

6

Check the vegetable to see if they look cooked or virtually finished. If they don’t, then leave simmering for a little longer. If they do look ok then firstly add in the rest of the coconut milk and stir.

7

The sauce of the curry should be bubbling away, whilst this is happening add in the bolognaise sauce slowly, whilst mixing it in at the same time. Once this is all in add 150g of the double cream and spinach.

8

Leave to simmer again for another couple minutes to allow the sauce to thicken slightly. Then add the remaining cream and leave again for a minute or two.

9

Your curry should be complete now. I personally like to serve mine with basmati rice and maybe a poppadom... or two!

Vegetarian Curry

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1 Comment

  • Reply
    Melanie Varey
    8th July 2019 at 5:33 pm

    I love a vegetable curry and the ingredients in this are great. I would substitute the cream (maybe for yoghurt) and love this recipe!

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