Vegetable Curry

Last weeks meat free dish of the Halloumi parcels was a distant memory as we embarked on another vegetarian dish which frankly, put the parcels to shame.

I was going to do a pork dish today but true to form I’d forgotten to get it out of the freezer.

Pop some chopped onion, a diced potato & a diced sweet potato into a large sauté pan with some oil on a low heat. Stir well, add about 100ml of water and put a lid on for 5 minutes to soften it all.  Add chopped aubergine and quartered mushrooms. Give it all another stir and leave for a couple of minutes.

Add some curry paste, how much and what type is up to you and your tastebuds. I had a madras paste already so I used what was left of that (about 3 tablespoons). My eyes saw madras but my brain heard korma so I added a chopped red chilli too.

Add a can of coconut milk and about 100ml of vegetable stock, bring to the boil and simmer, covered, uncovered or a bit of both, depending on how thick you want your sauce, for about ten minutes.

Stir through some chopped coriander and serve.


It was a great way to use up some of the veg I had left over from the meals I didn’t make last week. Obviously, you can stick in whatever you fancy. Also, if you use reduced fat coconut milk it’s another low fat dish.

This was dinner…30th June 2013.


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