Vegetable Curry

Vegetarian, Vegan, Gluten free, Dairy fee, Egg free

Preparation Time 20 minutes

Cooking Time 30 minutes

Personal Note – The great thing about this recipe is that you can use any veggies you have so it’s great for the end of the week when you’re clearing out your fridge.  It also goes great with chickpeas, noodle or served with rice. Really it’s a good cupboard clearer.

I’m a vegetarian but try to make a lot of my meals vegan however my partner is a meat eater so sometime it’s hard to find meals we both enjoy without having to cook two meals. So my partner can still get his meat fix I use the paste to marinate the meat in. I have found this works really well with prawns.

Tips – Remove the seed from the chilli if you don’t like it spicy and if you have left over it freezers really well. If you don’t have tamari you can use soy sauce.

  • 1 butternut pumpkin, peeled
  • 800ml vegetable stock
  • 2 garlic cloves
  • 1 ginger, thumb sized piece
  • 1 fresh chilli
  • 1 teaspoon turmeric
  • 4 spring onions
  • 4 dried kaffir lime leaves
  • ½ bunch coriander
  • 1 tablespoon sesame oil
  • 1 tablespoon tamari
  • 400ml canned coconut milk
  • 1 large sweet potato, cut into cubes
  • half cauliflower
  • 1 broccoli
  1. Chop the neck of the butternut pumpkin, peel and grate either by hand or with a food processor.
  2. Add vegetable stock and grated butternut pumpkin to pan bring to the boil then allow it to simmer.
  3. In a food processor add garlic, ginger, chilli, turmeric, spring onions, kaffir lime leaves, coriander, sesame oil and tamari. Blitz into a smooth paste.
  4. Add paste and coconut milk to pan.
  5. Peel and chop the remaining butternut pumpkin and sweet potato. Leave to simmer until the pumpkin is tender.
  6. Chop cauliflower and broccoli into florets and add cauliflower to pan. When the cauliflower is almost tender add the broccoli.
  7. Garnish with coriander leaves.
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