Indian vegetable curry
- April 2016
- Serves 4-6
- Hands-on time 45-50 minutes
An Indian curry full of veggies and spices, served with warm chapatis and some fresh coriander, is always a good option for vegetarian dinner guests.
- 10g (3.5g saturated)
- 27.4g (10.7g sugars)
- Sunflower oil for frying
- 2 red onions, finely sliced
- 5cm piece fresh ginger, finely chopped
- 1 tsp ground coriander
- 1 tbsp garam masala
- 1 tsp ground cumin
- 2 large maris piper potatoes, cut into 1cm cubes
- 1-2 green chillies, finely sliced (optional)
- 3 garlic cloves, finely chopped
- 400g can chopped tomatoes
- 500ml vegetable stock
- 4 dried kashmiri/Indian chillies, soaked for 10 minutes in boiling water, then roughly chopped
- 2 tsp caster sugar
- 1 large head broccoli, cut into small florets
- 250ml full-fat Greek yogurt
- 200g baby leaf spinach
- Juice 1-2 limes
- Large handful fresh coriander
- Flatbreads such as chapatis or rotis to serve
- Heat a good glug of oil in a large, deep frying pan, then fry the onions over a medium heat. Cook for 2-3 minutes, stirring, then add the ginger and dry spices and fry for 2-3 minutes more. The onion should brown a little, but not get too dark.
- Add the potatoes, green chilli/es (if using) and garlic to the pan, then fry for 8-10 minutes, stirring every now and then, until the potatoes start to yield when pressed. If the mixture gets too dry, add a little more oil or a splash of water.
- Add the chopped tomatoes, stock and the chopped, soaked chillies. Simmer for 5 minutes, then add the sugar and broccoli. Simmer for a further 5 minutes, then stir in the yogurt, spinach, half the lime juice and half the coriander. Taste and add the rest of the lime juice if you think it needs it. Simmer until the spinach has wilted. If you want the curry a touch thinner, add a splash of water. Sprinkle the curry with the rest of the coriander sprigs and serve with chapatis or rotis.
This is best eaten on the day of cooking, but it will keep in the fridge, covered, for up to 48 hours. Reheat thoroughly.
It’s not usual to find broccoli in Indian curries, but we love the flavour and texture it brings to this dish. You could use cauliflower or romanesco instead.
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