RECIPE – Homemade Vegetable Curry

Sundays have been my favourite day to cook for a long time. Not only do I find it very relaxing, but I love to have healthy “go to” meals that we can just grab out of the freezer and reheat during a quite often hectic week (especially with a teaching schedule that can be all over the place!).

Another favourite Winter dish of mine is this warming hearty Vegetable Curry that I made from scratch….which turned out to be rather delicious, especially when eaten the next day. My husband also made his amazing Iranian Saffron rice, which is seriously the best style of rice you can have with a curry…hands down! I’m still yet to get the recipe & lowdown on how to make it, but I know a lot of love and time goes into it.

Here’s the curry recipe – feel free to leave a comment and let me know what you think if you make it yourself.

CURRY INGREDIENTS (Servings – approx. 8 if served with rice):

• Approx. 8 baby potatoes, chopped in half or thirds                                                      
• 1 Sweet Potato, chopped into chunks                                                                                
• 1 Spanish Cooking onion (or brown onion), finely chopped                                      
• 4 cloves garlic, crushed/minced                                                                                          
• 2 carrots, halved lengthways then chopped into thick slices                                      
• 1 zucchini, halved lengthways then chopped into thick slices                                   
• 2 Tbsp organic tomato paste
• 2 Tbsp organic coconut oil (for cooking)
• 2 cups veggie stock
• 2 cups water
• 1 x 270ml premium organic full fat coconut milk or cream
• 1 Tsp Mustard seeds
• 2 Tsp Garam Masal
• 2 Tsp ground Turmeric
• 2 Tsp ground Coriander
• 1 Tsp ground Fenugreek
• 6 Cardomom pods

THE HOW TO:

1. Heat the coconut oil in a very large saucepan, on a medium heat, add the mustard seeds & curry leaves and fry until fragrant (about 30secs)
2. Add the onion and garlic, continue cooking until they are softened and starting to brown
3. Add all the spices and a touch of water to keep it moist, fry for about 5-10mins, being careful not to burn the spices
4. Stir in the potatoes, carrots, tomato paste, stock and water and turn up to high until boiling and bubbling, then turn right down and simmer with the lid off for about 45mins
5. Add in the zucchini and coconut milk, simmer for a further 20-30mins, this time with the lid on
6. Once the vegetables are really soft, remove from the heat and serve with your favourite rice (I highly recommend Basmati, for the best combination), Roti or Chapati flatbread and a yummy creamy yoghurt if desired.
7. I quickly mixed together the following ingredients in a bowl to serve with the curry & rice:   1 cup full-fat organic natural yoghurt, 1 Lebanese Cucumber diced, 1 clove of garlic minced, 2 Tsp Zaatar (or any Middle Eastern dukkah style mix would be yum), a couple pinches Murray River sea salt