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Pukka Veggie Curry Recipe

   
 

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     Pukka Veggie Curry

Category   Salads - Soups - Sidedishes
Sub Category   Vegetarian
Preptime   30 mins

Ingredients
1 onion finely chopped or sliced
1/2 butternut squash, peeled and diced
half head of cauliflower florets
1 courgette, diced
1 clove garlic,
2tbps curry paste
400ml water or veg stock
For hearty curry add as desired-
 
1 large potato diced
1 tin chopped tomatoes
1 small tin chickpeas
1 bag spinach
Garnish
Onion seeds (kolanji)
Chopped coriander

Instructions
Fry onions in a little oil until soft but not browned. Add curry paste and stir well until onions are well coated in the paste. Add garlic vegetables (except spinach and chick peas), stir for a minute or so, then add stock. Adjust heat to taste at this stage. Bring to a low simmer and cover. Cook for around 25 minutes until veg is tender, be careful not to over cook.
In the last 10 minutes, add chickpeas if using, then add spinach at very end, just enough to wilt. Sprinkle the kolanji seeds and coriander on top and serve
Amount will make enough for a main dish for 2 with rice, or side dish for 4. Add and change veg as desired, but caulifower takes up really lovely flavours and butternut makes for really rich, full bodied curry. Toasted cashew nuts are great for the protein kick!


Originally Submitted
3/7/2010





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