Easy Green Vegetable Curry Recipe

I love a recipe that doesn’t take too long to cook. I’m all for throwing ingredients into a pan, exploring with the textures and tastes and seeing what the final product turns out like.

Curries are not only quick to cook but are also easy. I believe you need to experiment with different flavours in order to find that perfect recipe.

This recipe is not only easy but cooked all in one pan and a great way of using up all those vegetables that are in the fridge. What’s fabulous about a vegetable curry is that anything goes, you can put in any vegetable and it will work.

 

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Ingredients:

  • 6 big tomatoes, diced
  • Half red onion, sliced and diced
  • 250ml water/stock
  • 3 garlic gloves, diced
  • 2 small courgettes, sliced
  • 2 handful of green beans, sliced
  • Pack of mangetout and broccoli florets
  • 3 tbsp black eyed beans
  • Extra virgin coconut oil
  • 1 small red chilli, sliced
  • 1tsp coriander
  • 1tsp cumin
  • 1tsp turmeric
  • 1tsp ground cardamom
  • 1tsp curry/chilli powder

Method:

  • Fry the onion and garlic in a pan with 2 tbsp of coconut oil.
  • Once the onions are soft add in the tomatoes.
  • The tomatoes will become soft and begin to make a sauce. Add in some of the water/stock. Stir
  • Add in spices and stir. You could use garam masala paste.
  • Once you have a sauce add in your choice of vegetables and cook for 5-10 minutes until all vegetables are cooked, dente.
  • Sprinkle with flaked almond. Serve with rice.

Enjoy 🙂

 

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Parsnip Crisps

Ever tried making your own crisps?

Jak and I attempted to make our own vegetable crisp today out of parsnips.

First we sliced the parsnip thinly and then we placed them into a bowl and tossed them in some olive oil, then we added some flavouring. We chose balsamic vinegar and a sprinkle of sea salt.

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Once they was all coated we placed them evenly on a baking tray and baked them in an oven for 10 minutes, half way through we turned them over. Keep a watch on them when they are in the oven as some will cook quicker than the others depending on how thinly they are sliced.

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Now all you have to do is enjoy them. They make perfect food for lunch boxes and a quick snack in the evening.

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Tomorrow we’re going to try carrots and swede 🙂

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