I love to make my own curry and what I’ve discovered it that a curry is great way to get creative. I have a basic sauce that I make, as you will find in this recipe, and then depending on what I have in the fridge, I make my curry accordingly; sometimes it pea, potato and cauliflower, or it might be the one I have listed today: butternut squash, sweet potato and peas. Broccoli would also be lovely too, even if you only have frozen broccoli. What I have also found is that you can make a good vegetable curry from leftover veg. I always have a bit of butternut squash leftover so this recipe is perfect for this. Don’t be afraid to experiment with different spice combos; if you like it hot, add more chilli powder or fresh chilli. Prefer it milder, add some coconut milk. Just enjoy cooking from scratch and being in the kitchen – it really is a healing place.
Vegetable curry
Ingredients
Instructions
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Begin by heating the oil in a large saucepan then add the onion, garlic and ginger. Soften on a low heat for around 10 minutes and be careful not to burn your garlic.
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Meanwhile, prepare the the stock and cornflour. Mix the stock cube and put the cornflour into a separate cup. Very gradually add some of the stock and blend the cornflour until you have a smooth and milk like liquid. Add this into the remainder of the stock. It will magically thicken the curry.
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Next add all the spices and cook for one minute until the spices release their aroma.
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Now add all the vegetables and the stock with cornflour. Stir thoroughly and bring to a gentle simmer. Your curry will gradually thicken. Simmer for around 20 minutes while you prepare your rice.
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Serve with your choice of bread and rice.
