Celebrity chef

Tom Norrington-Davies

Tom is a cook and a writer who was involved with the groundbreaking London gastro-pub ‘The Eagle’. Tom contributed to the book Big Flavours & Rough Edges and penned Just Like My Mother Used To Make and Cupboard Love. He writes for delicious. and regularly writes for national publications, including The Guardian.

Serves 4

Vegetable curry recipe

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Ready in 40 minutes

4 garlic cloves, chopped
1.5cm piece fresh ginger, chopped
1 tsp ground black or white pepper
2 tbsp vegetable oil
2 tbsp curry powder
450g (about 2 medium) waxy potatoes, roughly chopped into about 8 pieces
2 x 400g cans coconut milk
400g can chickpeas, drained and rinsed
1 small cauliflower, cut into small florets
3 tomatoes, cut into eighths
2 bunches of spring onions, trimmed and halved
2 tbsp soy sauce
1 tsp salt
½ tsp caster sugar
Large handful fresh coriander leaves

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1. Pound or blitz the garlic, ginger and pepper to a rough paste. Heat the oil in a wok, add the paste and fry for a few minutes over a medium heat. Stir in the curry powder and potatoes. Add the coconut milk and chickpeas and simmer for 8-10 minutes.
2. When the potato is just about tender, add the cauliflower. Cook for 5 more minutes, then add the tomato wedges, spring onions, soy sauce, salt and sugar. Cook for another 5 minutes or so, then serve, with plenty of steamed rice or crispy flatbread. Garnish generously with the coriander leaves.

Nutritional info

Per serving: 661kcals, 44g fat (31.2g saturated), 20.4g protein, 49.7g carbs, 8.5g sugar, 3.2g salt

Chef's tip

To freeze: make the curry, then leave to cool completely and freeze for up to 3 months. Defrost completely and reheat until piping hot throughout.

Wine Recommendation

This delightful veggie curry tastes very, very good with a toasty English pale ale, or a creamy wheat beer from Belgium.

Other recipes by Tom Norrington-Davies

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Stuffed pasta shells with roasted tomato ragu recipe

Chicken noodles recipe

Crispy chilli chicken salad recipe

Chicken and chorizo wraps recipe

Tagliatelle with field mushrooms, lemon and tarragon recipe

Greek beef burger with beetroot relish recipe

Chicken curry recipe

Sausage, mushroom and Guinness casserole recipe

Noodle, chicken and aubergine coconut laksa recipe

Speedy cheesy meals

Quick lamb dishes

Comfort puds

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