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easy midweek vegetable curry filled with warming spices and packed full of flavour
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How to cook an easy midweek vegetable curry
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 
Course: Main Course, Vegetarian
Cuisine: Indian
Keyword: midweek vegetable curry
Servings: 2
Author: Laura Scott
Ingredients
  • 2 tbsp olive oil
  • 1 onion finely chopped
  • 2 garlic cloves finely chopped
  • 1 inch ginger finely chopped
  • 4 chestnut mushrooms roughly chopped
  • 1/2 aubergine chopped into small cubes
  • 1/2 courgette halved and sliced
  • 1 red pepper de-seeded and sliced finely
  • 1/2 a butternut squash peeled, de-seeded and cut into small chunks
  • 1 bag baby spinach
  • 2 tbsp curry powder/paste
  • 5 tbsp tomato passata
  • 150 ml hot water
  • a handful of sultanas
  • 400 g tinned chickpeas drained & rinsed
  • coriander chopped red chilli & natural yoghurt to garnish
Instructions
  1. Fry the onion in the olive oil for about 15 minutes on a medium heat to soften and turn golden.
  2. Add the garlic and ginger and fry for 2 minutes.
  3. Next add the curry powder of your choice as well as the tomato puree and fry for 2 minutes.
  4. Add the chopped vegetables and fry for 5 minutes.
  5. Season with salt & pepper.
  6. Pour in the tomato passata, chickpeas, raisins/sultanas and water.
  7. Bring the curry to the boil then simmer on a medium heat for 20/30 minutes.
  8. Add the spinach which will take very little time to cook.
  9. Prepare your accompaniments and serve with your rice of choice.
Recipe Notes

This curry will make enough to serve 2 generously or 4 people as an accompaniment to a meat curry. The remainder can be re-heated or frozen in a plastic tub.