If you are searching for a curry that is easy to make, cheap to whip up and a surefire crowd-pleaser then look no further. This Winter Vegetable Curry makes the best use of seasonal vegetable and store cupboard ingredients to create a tasty all in one meal. Simply serve with some rice and you have a great vegan alternative to the traditional curry. All of the vegetables are seasonal, ensuring a lower carbon footprint if you go for local produce. They can be sourced plastic free if you are trying to avoid some of the packagings too, so this is a good one to include in your menu once in a while.
INGREDIENTS
1 tablespoon Olive Oil
1 Red Onion – chopped into slices
3 Cloves of Garlic – roughly chopped
1 teaspoon of Ginger – roughly chopped
3 tablespoons Curry Powder (as hot or as mild as you like)
1 can of chopped tomatoes
1 can of coconut milk
Butternut Squash – peeled and cubed
3-4 Carrots – cubed
2-3 Parsnips – cubed
Kale leaves for Kale Crisp Garnish
METHOD
In a casserole or large saucepan heat the oil and saute the red onion until soft, 6-8 minutes. Stir in the garlic and ginger and cook for one more minute.
Add in the curry powder and stir to coat the onions and garlic. Add in the tin of chopped tomatoes and the coconut milk. Bring this to a boil and reduce to a simmer and stir in the cubed vegetables.
Cover and let cook for 25-30 minutes, until the vegetables are tender. Meanwhile, make the Kale Crisps.
Preheat the oven to 200 degrees.
Rinse and dry the Kale and remove the centre stalks. Toss the leaves in oil, sprinkle in salt and arrange in a single layer on a baking sheet. Put these in the oven for 5 minutes.
Serve the curry with brown rice and garnish with the Kale Crisps.
NOTE
The carrot and parsnip could be swapped for sweet potato and it would be equally as nice, however, I just love the sweet, nutty flavour of the parsnips.
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