Vegetarian Curry

Vegetarian Curry

Written by on in Main Course, Vegetarian and Vegan
Vegetarian Curry
Pin
Print

Vegetarian Curry

Recipe by GeeDeeCourse: Main CourseCuisine: IndianDifficulty: Medium
Servings

4

servings
Prep time

30

minutes
Cooking time

45

minutes
Calories

653

kcal
Total time

1

hour 

15

minutes

A vegetarian/Vegan curry full of flavour and spices with your very own homemade curry sauce

Ingredients

  • For the Curry Paste

  • 1 tsp Cumin Seeds dry fry/toast

  • 1 tsp Coriander Seeds dry fry/toast

  • ½ tsp Mustard Seeds dry fry/toast

  • 1 tsp Hot Chilli Powder

  • 1 tbsp Hot Smoked Paprika

  • 2 cloves Garlic

  • 1¼ inch Fresh Root Ginger peeled and finely chopped

  • 2 tsp Garam Masala

  • 1 tsp Sea Salt

  • 2 tbsp Vegetable Oil

  • 2 tbsp Tomato Puree

  • 2 Red Chillies finely chopped

  • For the Curry

  • 200 g Potatoes cut into ½” dice

  • 400 g Sweet Potatoes (2 Medium size should be good enough) cut into ½” dice

  • 250 g Aubergine ( a medium size) cut into ½” dice

  • 75 ml Vegetable Oil

  • Sea Salt

  • Ground Black Pepper

  • 2 large Onions finely chopped

  • 350 ml Tomato Passata (pureed tomatoes)

  • 400 ml coconut milk

  • 1 medium Courgette cut in half lengthways and then ¼” slices

  • chopped coriander to serve

Directions

  • For the Curry Paste
  • Dry fry/toast the seeds in a dry frying pan until the mustard seeds begin to pop, set aside to cool.
  • Place the rest of the curry pastes ingredients into a food blender add the cooled seeds and blitz to a paste. ( if you want to use a mortar and pestle to pound the ingredients to a paste, this works just as well)
  • For the Curry
  • Heat the oven to 200°C/400°F Gas mark 6
  • Place the Potatoes, Sweet Potatoes, Aubergines and half the curry paste with 2 tablespoons of vegetable oil into a large baking tray and gently stir the contents to spread the paste and oil.
  • Place in the oven to bake off for 30/40 minutes or until the potatoes are fairly soft.
  • While waiting for the veggies to roast, heat the remaining oil in a large pan and cook off the onions till just turning in colour.
  • Add the remaining curry paste and cook-out for a further 5 minutes.
  • Add the tomato passata and about 150ml of water mix in well
  • Cook these contents out until the oil begins to separate from the sauce
  • Add the coconut milk and seasoning to taste
  • Now add the roasted vegetables and the courgettes and cook for another 5 minutes
  • Serve on top of Plain Boiled Rice or with Naan bread, sprinkled with chopped Coriander