This vegetable curry is super delicious, healthy and so easy to make!!! Pack more veggies into your diet today!
We love a good curry, in fact so far at HP we’ve made a few like this, and this one! One thing we hadn’t got around to yet was making a vegetable curry! A few weeks back I posted our favourite vegetarian and pescetarian recipes in a bid to make more vegetarian friendly recipes, and we’ve hit the jack pot with this one!
This was (like many of my recipes), one that I’ve made at least three or four times before I got it right! The first time it was amazing… but we ended up getting a little beer happy and I didn’t write it down! The second time, I was way too heavy on the garam masala, which almost made it inedible! I couldn’t remember from the first time what made it so great, so I ended up just adding a stack of spices to it, without great results.
Third time was a charm! I was a) sober, and b) didn’t go all out on the spices, so note to self – be spice aware and don’t over do it! Keep tasting! But in all seriousness, this vegetable curry recipe is great! It contains so many good vegetables, and proteins from the lentils, as well as has a really beautiful creaminess to it from the coconut milk! I was a little apprehensive at first adding coconut milk with tin tomatoes, but I’d take a gamble, which paid off!
This recipe is also relatively quick to make, anywhere from 20 to 30 minutes, depending on how thick you like your curry!
So, pack more veg into your day and try it now!
- 1 carrot finely diced
- 1 celery stick finely diced
- ½ brown onion finely diced
- 2 garlic cloves minced
- 2 tsp grated ginger
- ½ a sweet potato (about 160g)
- 1 zucchini diced
- 5 broccoli florets
- ½ cup red lentils
- ½ cup - 1 cup vegetable stock*
- ½ cup - 1 cup coconut milk*
- 1 tin diced tomatoes
- 2 tsp cumin
- 1 tsp garam masala
- 1 tsp ground chilli
- salt and pepper to taste
- olive oil
- Heat a tablespoon of olive oil in a large fry pan over medium - high heat.
- Fry onion, carrot and celery for 3-5 minutes or until partially soft.
- Add garlic, ginger, spices and lentils and stir until fragrant, about 2-3 minutes.
- Add stock, coconut milk, sweet potato and tin tomatoes and stir.
- Bring to the boil, reduce heat and simmer for 20 minutes. Keep topping with liquid if runnier curry is desired.
- Add the zucchini and broccoli and simmer a further 10 - 15 minutes, or until all vegetables are soft.
- Adjust spices and season to taste.
- Serve with brown rice or quinoa.
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Favourite vegetarian meals GO!