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    Vegetable curry

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    Vegetable curry

    By Riaz Phillips

    • Preparation time: 15 minutes
    • Cooking time: 45 minutes
    • Total time: 1 hours

    Serves: 4

    Ingredients

    3 tbsp oil (either avocado, rapeseed or coconut)
    1 medium onion, chopped
    1 tbsp ginger, finely grated
    4 cloves garlic, chopped
    2 salad onions, chopped
    1 tsp dried thyme
    1 tsp ground coriander
    1½ tsp ground turmeric
    1 tsp ground cumin
    3 medium potatoes, peeled and chopped
    1 large carrot, peeled and chopped
    400g can chickpeas, drained
    400ml can coconut milk
    1 Scotch bonnet chilli or jalapeño
    1 tsp ground allspice
    2 peppers, deseeded and chopped
    200g frozen peas, defrosted
    1 lime, juice
    8-10 cherry tomatoes (or 1 medium tomato), chopped
    White rice, to serve
    Flatbreads, to serve

    For the aubergine:
    1 large aubergine
    1 tbsp olive oil
    ¼ tsp each garlic granules, cayenne pepper, smoked paprika, turmeric

     3 tbsp oil (either avocado, rapeseed or coconut) 

    1 medium onion, chopped 

    1 tbsp ginger, finely grated 

    4 cloves garlic, chopped 

    2 salad onions, chopped 

    1 tsp dried thyme 

    1 tsp ground coriander 

    1½ tsp ground turmeric 

    1 tsp ground cumin 

    3 medium potatoes, peeled and chopped 

    1 large carrot, peeled and chopped 

    400g can chickpeas, drained 

    400ml can coconut milk 

    1 Scotch bonnet chilli or jalapeño 

    1 tsp ground allspice 

    2 peppers, deseeded and chopped 

    200g frozen peas, defrosted 

    1 lime, juice 

    8-10 cherry tomatoes (or 1 medium tomato), chopped 

    White rice, to serve 

    Flatbreads, to serve 

    For the aubergine 

    1 large aubergine 

    1 tbsp olive oil 

    ¼ tsp each garlic granules, cayenne pepper, smoked paprika, turmeric 

    Method

     1. Preheat the oven to 180°C, gas mark 4 and line a roasting tray with baking parchment. Heat the oil in a large saucepan over a medium heat. When the oil is hot, add the onion and sauté for 4-5 minutes. Add the ginger, garlic and salad onions and stir to combine – if it starts to stick to the bottom of the saucepan, add a splash of water and keep stirring. Add the thyme, coriander, turmeric and cumin.

    2. Stir for 2 minutes and, when the seasonings have combined with the onions, add the potatoes, carrots and chickpeas and fold together well. Add the coconut milk and about 200ml water – at this point you can dictate the consistency of your curry by adding more water. I prefer to have vegetables brimming 1cm or so above the liquid. Continue to stir and fold.

    3. Raise the heat to high until the liquid starts to boil. Allow to bubble for 30 seconds, then turn down to low, add the whole Scotch bonnet or jalapeño chilli and allspice, cover the pan and simmer for 25 minutes. Feel free to stir the curry every 5 minutes or so, but it’s not necessary.

    4. Meanwhile, prepare the aubergine. Cut it lengthways into 0.5cm thick slices. Toss it with olive oil, the spices and some seasoning, then place on the prepared tray and roast for 25-30 minutes, or until tender – roughly the same duration the curry is cooking for.

    5. After 25 minutes, add the peppers, peas and most of the aubergine to the curry and cook through. Season with 1 tsp each of salt and black pepper and the lime juice. Transfer to a large serving bowl and finish with the remaining aubergine and tomatoes. Serve with white rice and flatbread.

     1 Preheat the oven to 180°C, gas mark 4 and line a roasting tray with baking parchment. Heat the oil in a large saucepan over a medium heat. When the oil is hot, add the onion and sauté for 4-5 minutes. Add the ginger, garlic and salad onions and stir to combine – if it starts to stick to the bottom of the saucepan, add a splash of water and keep stirring. Add the thyme, coriander, turmeric and cumin. 

    2 Stir for 2 minutes and, when the seasonings have combined with the onions, add the potatoes, carrots and chickpeas and fold together well. Add the coconut milk and about 200ml water – at this point you can dictate the consistency of your curry by adding more water. I prefer to have vegetables brimming 1cm or so above the liquid. Continue to stir and fold. 

    3 Raise the heat to high until the liquid starts to boil. Allow to bubble for 30 seconds, then turn down to low, add the whole Scotch bonnet or jalapeño chilli and allspice, cover the pan and simmer for 25 minutes. Feel free to stir the curry every 5 minutes or so, but it’s not necessary. 

    4 Meanwhile, prepare the aubergine. Cut it lengthways into 0.5cm thick slices. Toss it with olive oil, the spices and some seasoning, then place on the prepared tray and roast for 25-30 minutes, or until tender – roughly the same duration the curry is cooking for. 

    5 After 25 minutes, add the peppers, peas and most of the aubergine to the curry and cook through. Season with 1 tsp each of salt and black pepper and the lime juice. Transfer to a large serving bowl and finish with the remaining aubergine and tomatoes. Serve with white rice and flatbread. 

     

     1. Preheat the oven to 180°C, gas mark 4 and line a roasting tray with baking parchment. Heat the oil in a large saucepan over a medium heat. When the oil is hot, add the onion and sauté for 4-5 minutes. Add the ginger, garlic and salad onions and stir to combine – if it starts to stick to the bottom of the saucepan, add a splash of water and keep stirring. Add the thyme, coriander, turmeric and cumin.

    2. Stir for 2 minutes and, when the seasonings have combined with the onions, add the potatoes, carrots and chickpeas and fold together well. Add the coconut milk and about 200ml water – at this point you can dictate the consistency of your curry by adding more water. I prefer to have vegetables brimming 1cm or so above the liquid. Continue to stir and fold.

    3. Raise the heat to high until the liquid starts to boil. Allow to bubble for 30 seconds, then turn down to low, add the whole Scotch bonnet or jalapeño chilli and allspice, cover the pan and simmer for 25 minutes. Feel free to stir the curry every 5 minutes or so, but it’s not necessary.

    4. Meanwhile, prepare the aubergine. Cut it lengthways into 0.5cm thick slices. Toss it with olive oil, the spices and some seasoning, then place on the prepared tray and roast for 25-30 minutes, or until tender – roughly the same duration the curry is cooking for.

    5. After 25 minutes, add the peppers, peas and most of the aubergine to the curry and cook through. Season with 1 tsp each of salt and black pepper and the lime juice. Transfer to a large serving bowl and finish with the remaining aubergine and tomatoes. Serve with white rice and flatbread. 

     

     1. Preheat the oven to 180°C, gas mark 4 and line a roasting tray with baking parchment. Heat the oil in a large saucepan over a medium heat. When the oil is hot, add the onion and sauté for 4-5 minutes. Add the ginger, garlic and salad onions and stir to combine – if it starts to stick to the bottom of the saucepan, add a splash of water and keep stirring. Add the thyme, coriander, turmeric and cumin.

    2. Stir for 2 minutes and, when the seasonings have combined with the onions, add the potatoes, carrots and chickpeas and fold together well. Add the coconut milk and about 200ml water – at this point you can dictate the consistency of your curry by adding more water. I prefer to have vegetables brimming 1cm or so above the liquid. Continue to stir and fold.

    3. Raise the heat to high until the liquid starts to boil. Allow to bubble for 30 seconds, then turn down to low, add the whole Scotch bonnet or jalapeño chilli and allspice, cover the pan and simmer for 25 minutes. Feel free to stir the curry every 5 minutes or so, but it’s not necessary.

    4. Meanwhile, prepare the aubergine. Cut it lengthways into 0.5cm thick slices. Toss it with olive oil, the spices and some seasoning, then place on the prepared tray and roast for 25-30 minutes, or until tender – roughly the same duration the curry is cooking for.

    5. After 25 minutes, add the peppers, peas and most of the aubergine to the curry and cook through. Season with 1 tsp each of salt and black pepper and the lime juice. Transfer to a large serving bowl and finish with the remaining aubergine and tomatoes. Serve with white rice and flatbread. 

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