Real vegetarian food, served in an imaginary world...

Saturday 5 October 2019


This is a lovely warming meal for Autumn. It is quite similar to the Chickpea and Sweet Potato Curry but is packed with extra veg. Orange vegetables tend to be sweet, so make a lovely flavour combination with the spicy sauce.

2 medium carrots
1 small butternut squash
1 medium sweet potato
2 large potatoes
1 large red onion
1 tin chickpeas, drained and rinsed
500ml vegetable stock
2tbsp oil
2tbsp curry paste 
handful of fresh coriander

Peel and chop the veg.
Heat most of the oil in a large pan and start to gently fry the carrots, butternut squash and sweet potato.
Meanwhile, start to boil the potato in a separate pan.
Heat the rest of the oil and gently fry the onion.
Add the curry paste to the onion and cook for a couple of minutes more. 
Then add this to the pan of vegetables and stir well to coat.
Pour in the stock and bring to the boil.
Drain the potatoes and add them too.
Allow all to simmer for about 15 minutes until the veg is soft.
Add the chickpeas.
Mix all together and cook for a few more minutes.
Season and add the sour cream.
Stir well and allow all the flavours to develop.
Lovely with Easy Peasy Naan Bread

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