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
Materials
- 2 tbsp rapeseed oil
- 1 onion
- 1 clove of garlic
- 1 tsp fresh ginger, finely chopped
- 100 g butternut squash, diced
- 100 g sweet potato, diced
- 100 g frozen peas
- 1 tsp chilli powder
- 2 tsp cumin powder
- 2 tsp garam masala
- 2 tsp coriander powder
- 3/4 tsp tumeric powder
- 2 tsp cornflour heaped teaspoons
- 400 ml vegetable stock
- Salt & Pepper to season