I am all about veggie curries at the moment. I think they are absolutely delicious and crammed full of beautiful vegetables containing stacks of vitamins, minerals, fibre and spices- with some proven health benefits. They also offer a surprising amount of variety. To illustrate this I bring you 2 veggie curries, using mostly the same ingredients but in 2 different styles.
2 Tbsp olive oil
1 small butternut, chopped in 1.5cm chunks
1 head cauliflower, cut into florets
1 tin chick peas- drained
3 Large handfuls of baby spinach
Bunch of coriander
Above ingredients are needed for both recipes. Feel free to leave out an ingredient or add your favourite vegetable.
Additional ingredients needed:
1 medium onion, diced
2 Tbsp favourite curry paste- I use Pakco Curry Paste (use more or less depending on how much spice you like)
250ml full cream plain yogurt
Side note: wanting to step up the clean? Make you own spice mix.
15ml Durban masala; 15ml turmeric; 15ml coriander seeds; 15ml cumin seeds; 15ml fennel seed; 15ml cayenne pepper or chilli powder-both if you really like it hot. Grind spices in pestle and mortar or use a blender. Use 2 Tbsp in your curry- save the rest for next time.
- Sauté onions in the olive oil in a large saucepan. Add the spice mix/ curry paste once the onions are translucent and stir.
- When aroma develops- add the butternut with a slash of water and cover. Steam until butternut is almost cooked. (In a hurry? Microwave the butternut before adding it to the saucepan)
- Next add the cauliflower and half a bunch of coriander, chopped- stalks and all and let it simmer.
- When the cauliflower has softened slightly, add the yogurt, chickpeas and baby spinach and stir through.
- Toast a handful of flaked almonds dry in a pan, and top curry off with the almonds and coriander leaves.
Serve with brown rice or enjoy as it is.
Additional ingredients needed: 1 packet of thai red curry paste
1 tin coconut milk
Again, if you want to make your curry squeaky clean, here is how to make your own Thai red curry paste:
You will need
- 8 dry red spur chillies, soak for 10-15 minutes before use
- 3 teaspoons white peppercorns
- ½ teaspoon cumin powder
- ½ teaspoon coriander powder
- 10 – 15 cloves garlic
- 1 tablespoon fresh coriander roots or leaves
- 1 tablespoon sliced lemongrass (remove 1-2 outside leaves before slicing)
- 1 shallot
- 1 tablespoon sliced galangal (ginger if you can’t find it)
- zest of 1 lime
- ½ teaspoon shrimp paste
- ½ teaspoon salt
It is recommended to use a pestle and mortar for best results but if you don’t have 30-45mins to do it, just use a blender.
First pound the dry ingredients until powdered then set aside.
Next pound the rest of the ingredients until buttery and without lumps and combine with dry ingredients.
You should get 8-10 Tbsps of the paste- you will need about 2 to serve 4 people.
- Heat olive oil in a large saucepan, add the curry paste.
- Next add the coconut milk and stir well.
- Add the butternut first and cook until almost soft, then add cauliflower.
- Finally, just before serving add chickpeas and baby spinach and stir through.
- Optional: top with toasted flaked almonds and/or coriander.