Gujerati Vegetable Curry

Vegan

A simple, easy curry that's good served with warm chappatis or brown rice. Alternatively, try our easy dahl recipe - and add a dollop of plain soya yoghurt on the side for good measure!

It can also be made from cooked leftover potatoes - just add them later in the cooking process so they don't go too mushy.

Serves:

4 - 6

Time:

30 minutes

Gluten free

No nuts

No sesame

No soya

Reduced fat

Reduced sugar

Ingredients:

2 tbsp oil (use a plain, mild oil like rapeseed or sunflower - not olive)
450g/1lb par-cooked potatoes, cubed OR equivalent fully-cooked potatoes, cut into large cubes
450g/1lb peas
225g/8 oz lb French beans - the long variety. Frozen work well and are cheaper!
1 onion, chopped
1 tsp cumin powder
1 tsp coriander powder
1 tsp turmeric powder
1 tsp paprika or chilli powder (or less if you don’t like food too hot)
1-2 tsp salt
1 tsp soft brown sugar
Hot water - about 200ml/7fl oz
1 tsp garam masala

Method:

1. If parboiling potatoes, put them on to steam now while you get everything else ready - cook for 7-8 minutes.

2. Meanwhile, heat oil and fry onion until softened. Then add the spices and fry for a few minutes, stirring all the time so they don't stick.

3. Add the parboiled potatoes, peas and beans plus the salt, sugar and 120ml/4fl oz hot water.

4. Cover and simmer till all vegetables cooked, adding a little more hot water if necessary. If using fully-cooked potatoes, add a couple of minutes before the end, stirring in gently to warm through and absorb the flavours.

5. Add the garam masala just before serving, mixing in well. Serve hot.