I know Brits are particularly fond of Chicken Tikka Masala restaurant style curry, but homemade vegetable dishes are not to be sniffed at. The right combination of vegetables pack a hefty punch of flavour and bulk up a meal so you have a load of the stuff to get through. You can also count on veg not to contain any kind of horse DNA. Just sayin'.
Anyway, who's Fred, you may ask. Long story short he is a friend of my Dad's who makes a mean vegetable curry that I was daydreaming about the other day - life doesn't get much more exciting than that, hey. Prior to uni, his was the only homemade vegetable curry I'd ever had and it's stayed with me ever since! He very kindly sent me one of his recipes over and I adapted it slightly to what I had in the fridge - story of my life.
This recipe makes an absolute vat load of curry. About 10 servings! I know, that's a lot of dang curry! If you want to cut it down then just half the ingredients I've used, or quarter if you're really not into freezing meals in advance.
For Fred's Mixed Vegetable Curry you will need:
2 garlic cloves
1 thumb-sized piece of ginger
Small handful of coriander
1 large sweet potato
1x tin kidney beans
1x tin chickpeas
2x tin chopped tomatoes
3 handfuls of spinach
100ml balsamic vinegar
Small jar of curry paste, I've use Korma paste.
Salt and pepper.
Before we begin, if you're going to make the big batch of curry, you're going to need 2 large saucepans or half the ingredients and do it in two rounds.
Start by roughly chopping your onion. Then finely chop the chilli (leave the seeds in if you like a little heat), ginger, garlic and coriander.
Heat a pan of vegetable oil with a little butter and fry all of these ingredients off together for about ten minutes.
Now peel and chop the sweet potato and chop the mushrooms. Add to the pan.
Drain the chickpeas and add them in.
Do the same for the kidney beans.
If you want to make only half of this recipe, you can just use one tin of kidney beans or chickpeas.
Stir through the contents of your little jar of curry paste.
At this point I took my pan off the heat and transferred everything into a large mixing bowl. I was running out of space big time and the cauliflower has to go in yet!
Now chop the cauliflower into florets and add to the huge curry bowl.
If you're not a fan of cauliflower, don't be afraid. I wouldn't choose it to steam and serve with a regular meal but it tastes great in a curry and adds an extra texture dimension.
Pour in the balsamic vinegar and mix.
So. Much. Food.
Add in both tins of chopped tomatoes and tin full of water.
Transfer back into saucepans and simmer for 45 minutes.
Keep checking on the curry and if it is drying out, add extra water.
Five minutes before you finish cooking add in the spinach and stir through.
Squeeze in the juice of a lemon now too.
Well done for making enough food to last you through until the end of the summer term.
Serve with naan and a little rice.