About this recipe:We ended up with a glut of vegetables from our weekly organic box scheme, so I decided to create a Vegetable Curry in a Keralan style to use up as many of the kit as possible. It was delicious, so here it is.
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Method Prep:15min › Cook:30min › Ready in:45min
Start by preparing the sauce. Put the tomatoes, garlic, spices (cardamom to garam masala) and the water into a food blender or bowl, then using a hand blender or the Magimix, blitz it all up to a smooth sauce. Set aside for a bit.
Add the sunflower oil to a heavy bottomed casserole pot. When hot turn down the heat, add the onion and cook gently for 3 – 4 minutes until translucent.
Prepare the vegetables as follows: break small florets from the main head of the cauliflower; chop the green beans to about 3cm long pieces; chop the carrots to 3cm chunks; cut the potatoes into 5cm chunks and keep fresh under some cold water in a bowl.
Add the spices (coriander and turmeric) and stir into the onion, then put in the carrot pieces and the tomato sauce. Put the top onto the pot and cook at a gentle simmer for 2 – 3 minutes, then add the potato chunks. Cook for a further 5 minutes.
Add the green beans and cauliflower and stir in. Pour in the coconut milk and heat the curry to a boil, then put on the lid and simmer for 20 – 25 minutes until all the vegetables are soft.
About 2 minutes from the end, add the lemon juice and chopped coriander leaves, stirring in.
You can cut out the long list of spices by using a mild curry powder or vegetable curry powder, which will do the trick and speed the recipe up.