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Vegetable Curry

This packs a serious flavour punch and is loaded with vegetables! I used plenty of variety, but feel free to use less. Just substitute based on volume rather than weight (because vegetable weight/density differs), and adjust the chilli and cayenne pepper to control spiciness, as well as using either mild or hot curry powder. 

Recipe via recipetineats.com

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DifficultyMedium

Prep15 min

Cook25 min

Total40 min

Serves5

Scale

Units

Ingredients

2 tbspcurry powder ), mild or hot (Note 1

1 tspAll Spice powder

1 tspnutmeg powder )(or 1/2 tsp freshly grated nutmeg

1 tspsmoked paprika )(sub with sweet or ordinary paprika

2 tspdried thyme leaves )(or 3 tsp fresh thyme leaves

1 tspcumin powder

3 tspcayenne pepper )(adjust to taste

1 tsppepper )(white or black

3 tbspcooking oil

1 largeonion ), diced (brown, white, yellow

1 largered chilli / cayenne pepper, deseeded and finely sliced

2 largegarlic cloves, minced

1 largered capsicum / bell pepper * ), chopped into 1.7cm / 2/3" pieces (~1.5 cups

800g/ 28 oz canned crushed tomato

2 cupvegetable or chicken broth500 ml

1zucchini *), diced (~1 cup

2 cupsweet potato * ), 1.5cm / 3/5" cubes (~225g/7.5oz

2 cupcauliflower florets * ), small / medium (~180g/6oz

3 cupfrozen peas *

2handfuls baby spinach ), optional (Note 2

1 cupfinely chopped coriander/cilantro(leaves and stems, plus more for garnish)

Salt and pepper

Yoghurt )(plain or Greek

Basmati rice

White rice

Instructions

1
Heat oil in a large pot over medium high heat. Add garlic and onion, cook for 2 minutes. Add cayenne and cook until onion is translucent.
2
Add Spice Mix and cook, stirring constantly, for 1 - 2 minutes until the spice is fragrant and wet. If too dry, add a tiny touch of water or oil.
3
Add capsicum and zucchini, cook for 1 minute.
4
Add tomato, broth, potato and cauliflower. Mix well, bring to simmer, cover, lower heat to medium.
5
Simmer for 15 minutes or until potato is pretty soft, then remove lid and simmer for another 10 minutes+ until sauce is slightly thickened and potato is soft.
6
Add peas, stir, cook for 2 minutes. Add coriander and spinach, stir until wilted.
7
Season to taste until salt and pepper. Serve over basmati rice or plain white rice. Garnish with yoghurt and more coriander.

Vegetable Curry

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