Vegetable Curry

This is our version of a quick vegetarian curry. This is one of the meals that I usually make during my weekly meal preparation, as this keeps well and it taste perfectly fine reheated. I usually cook this in advance and just cook some fresh white rice on the night that we are going to eat it. Seriously anyone would think I had just made it with the rice.

This is not a fancy curry where you make your own paste and so on. But you do really need to use a curry powder that is good quality or at least to your liking.

Ingredients; (serves 6)

• 2 potatoes, diced
• 2 carrots, diced
• 1 large red capsicum, diced
• 1 brown onion, diced
• 2 stalks celery, diced
• 3 spring onions, sliced
• 1 zucchini, diced
• 2 teaspoons curry powder
• 1 dried chili, finely chopped
• 4 small curry leaves
• 2 cloves garlic minced
• ¼ cup olive oil
• Salt and pepper for seasoning
• 1 tin diced tomatoes (420g)
• 2 tins coconut milk (130g)
• Water

Method;

Wash and prepare all of the vegetables. Heat oil in a large deep pot, over a high heat Add onion, garlic, celery and carrot. Fry until translucent. Add all of the other vegetables and continue to fry . Add chili, curry powder and curry leaves. Season with salt and pepper. Cook for a couple more minutes or until curry powder becomes fragrant.

Add tinned tomatoes, then ¼ fill tin with water, rinsing out any left over tomato and add this to the pot also. Add the coconut milk and bring curry to the boil. Reduce heat, cover with a lid and cook for 25 minutes or until all the vegetables are tender. Remove the lid and cook for 5 minutes more to thicken the sauce.

Serve immediately. We normally eat this with steamed white rice and some crunchy poppadum’s.