This dish is fab! It’s simple to make, full of goodness and tastes divine. It is vegetarian and vegan too if you make sure the coconut milk and stock are vegan. Why eat meat when vegetables taste this good?
For the spice blend…
2 tsp ground coriander
2 tsp ground cumin
2 tsp ground turmeric
2 tsp ground fenugreek
1 tsp ground ginger
1 tsp ground black pepper
½ tsp ground cayenne
2 tsp garam masala
1 tablespoon green cardamom pods crushed in a pestle and mortar
Mix all of the ingredients together.
For the finished dish…
4 tablespoons vegetable oil
3 medium onions, peeled and sliced
2 tsp chopped ginger
1 tsp chopped garlic
Spice blend (as above)
2 vegetable stock cubes or stock pots dissolved in a little boiling water
1 x 400g tin of chopped tomatoes
1 x 400g tin of reduced fat coconut milk
3 tablespoons red wine vinegar
3 peppers – 1 each of red, yellow and green – deseeded and cut into bite sized chunks
2 large courgettes cut into bite sized chunks
4 medium carrots, peeled and cut into bite sized chunks
5 large celery sticks trimmed cut into bite sized chunks
1 small purple turnip peeled and cut into dice
Heat the oil in a large pan and sauté the onion until softened and well browned. This will take 20 to 30 minutes. Add the ginger and garlic and stir-fry for 1 minute. Add the spice blend and stir-fry for a further minute, adding a splash of stock if it starts to catch. Add the stock, tomatoes, coconut milk, vinegar and salt and bring to a simmer.
Add all of the vegetables and bring to a good simmer.
Pour the mixture into the bowl of a slow cooker, cover and cook on low for 5 hours.
The vegetables may throw off a lot of liquid. After the 5 hours are up, if there is too much liquid, ladle it off into a small saucepan and boil it uncovered to reduce its volume, then return the thickened liquid to the slow cooker. Cover and bring the curry back to a gentle simmer before serving with plain white boiled rice.