Serves 3 to 4
This is a tasty, quick-to-cook vegetarian curry. It’s great if you are on a diet as it is very low on the naughty stuff!
For best results, make this curry the day before you intend to eat it. Storing it overnight in the fridge gives the flavours time to develop.
For the spice mix…
12 cardamom pods, crushed
2 tsp ground cumin
2 tsp ground coriander
2 tsp ground fenugreek
1 tsp ground black pepper
1 tsp ground ginger
1 tsp garam masala
1 tsp ground turmeric
A pinch of cayenne
Salt to taste
Simply mix all of the ingredients together.
For the finished dish…
2 tablespoons vegetable oil
2 onions, peeled and sliced
1 tsp chopped garlic
1 tsp chopped ginger
1 portion of spice mix, as above
250g low fat natural yogurt
500ml vegetable stock
1 large red chilli, deseeded and finely chopped
4 large celery sticks, trimmed and cut into bite sized pieces
3 large carrots, peeled and cut into bite sized pieces
1 turnip, peeled and diced
2 large courgettes, cut into bite sized pieces
1 large green pepper. Deseeded and cut into bite sized pieces.
Heat the oil in a large oven-proof pan and cook the onions until softened and coloured. This will take 15 to 20 minutes. Add the garlic and ginger and stir-fry for 1 minute. Add the spice mix and continue to stir-fry for 30 seconds, adding a splash of stock if the mixture starts to catch.
Add the yogurt a tablespoon at a time, bringing the mixture to a gentle simmer after each addition. Pour in the stock and return to a simmer. Finally, add the chilli, celery, carrots, turnip, courgettes and pepper. When everything is bubbling, cover the pan and cook the dish in the oven for 30 minutes. You want the vegetables to have a good bite to them at this stage, so don’t stretch the cooking time.
The curry should now be cooled and stored in the fridge overnight.
When you are ready to serve, gently reheat the curry on the hob.