An easy and delicious vegetarian curry recipe. With its truly authentic taste, this is a great mid-week meal option the whole family will love! Many of my curries (and other meals) are a result of an accidental pulling together of random ingredients. This was one such occasion and I am pleased to say it worked a treat!
I like my curries to have medium strength (akin to a dhansak or balti) but this recipe can easily be tweaked to please your palette. This will easily serve 4-6 hungry adults and takes just 25-30 minutes to cook.
1 tbsp. veg oil
3 medium potatoes, chopped
Handful of frozen ‘Indian base mix’ (the lazy way to add pre-chopped onion, garlic, ginger and red chilli)
2 tbsp. medium curry powder
1 tbsp. garam masala
100g fine green beans, halved
1 yellow pepper, roughly chopped
3-4 chestnut mushrooms, roughly chopped
400g passata or chopped tomatoes
400g can of chickpeas
- Chop the potatoes into 2cm cubes and fry in a wok on a high heat in the oil for around 10 minutes (until beginning to soften but still holding their own).
- Stir in the handful of frozen Indian base mix. NB: This is well worth the small cost and freezer space – hours saved from cutting up onions and chilli into tiny pieces!
- Stir in all the spices (at this point you can increase the heat with a spicier curry paste or chilli powder if you wish).
- Keep stirring so the dry ingredients don’t stick and reduce the heat.
- Add the veggies and fry for around 2-3 minutes coating them in the spices.
- Pour in the tomatoes and add water if needed. Allow the curry to bubble away.
- Add the drained chickpeas and simmer for 5 minutes.
- Serve up! We enjoyed our curry with basmati rice and poppadoms. My husband asked how I made the rice colourful. I wish I had an exciting and complex answer but I simply stirred the rice with the same spoon as the curry!
I hope you enjoy this curry as much as we did!