Delicious Veg Curry

This vegetable curry recipe was adapted from Jamie Oliver’s Food Revolution. Should make about 8 servings.

Start by prepping all the veggies:

• 1 red or sweet onion, chopped
• 2 cloves garlic, minced
• 1-2 Tbs ginger root, minced (I use the pre-prepped frozen stuff from PC)
• 2 red peppers, chopped
• 1 small butternut squashed, cubed with thick or rough peel removed (otherwise leave the peel on)
• 1 head cauliflower, cut into florets

Pantry items to have ready to go are:

• can of chickpeas, rinsed
• jar of crushed or diced tomatoes
• 1/2 cup mild curry sauce (he recommended Pataks)
• 1 jar of stock or water (approx 2 cups)

Using some butter and vegetable oil, saute the onion, ginger and garlic over med-high heat, stirring frequently, for about 10 minutes.

Add the peppers, butternut squash, chickpeas and curry paste. Stir to coat. Add in the tomatoes, cauliflower and stock. Bring to a boil, then reduce to simmer and cover for 30 minutes. Remove the lid, stir and let simmer (uncovered) another 15 minutes to thicken.

Serve over rice or with lentils. I topped mine with some shredded chicken from the best ever BBQ chicken Steve made on the weekend and cracked pepper.

Brooke

My name is Brooke and I love to cook, hence the nickname. I am passionate about eating for pleasure and nutrition, making jam, and Pilates.