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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