Indian style vegetable curry

This Indian style veggie curry recently became one of our favourite meals. What’s great about it is that it’s extremely easy and quick to make. Perfect when you don’t have much time to cook, but you still want something nourishing and hearty. It’s full of flavour one pot meal you can prepare, using different veggies you have in your fridge. Mushrooms are the most important though. You can swap cauliflower with broccoli, courgettes and aubergine with other veggies (root veg for example). I chose the one that are most low carb.

Choose closed cup baby mushrooms – they are the best for this recipe. They are small, so there’s no need to chop them, they won’t become soggy while cooking. Baby mushrooms will remain firm and juicy, perfect for one bite. There’s no need to add any meat to this curry.

I chose mild curry powder – feel like mild flavour goes better with veggies, but I you like more spicy curry, try adding hot curry powder or sprinkle your curry with chilli flakes. Also I wouldn’t be myself if I wouldn’t add garlic for even more delicious flavour. But if you don’t like smell or taste of garlic you can skip it in the recipe.

Also choose good quality coconut milk. There’s plenty of choices, but various coconut milk can differ a lot. Look for the simplest list of ingredients: coconut extract and water. If you can, try to stay away from the ones that contains emulgators, stabilisers, starches and emulsifiers. Also look what’s the percentage of coconut extract it contains – the more the better.

You can serve your curry with multiple additions like rice, quinoa, bulgur wheat or on its own, or with piece of naan bread.


vegetable curry


INGREDIENTS:

  • 500 g baby mushrooms
  • 1 small cauliflower
  • 1 small courgette
  • 1 small aubergine
  • handful of cherry tomatoes
  • spring onion for garnish
  • 450 ml coconut milk
  • 1 tbsp coconut oil
  • 1/2 tsp turmeric
  • about 2 tsp mild curry powder (or hot curry powder if you like)
  • 2-3 garlic cloves
  • salt to taste

DIRECTIONS

Thoroughly wash all veggies. Divide cauliflower in small florets. Chop courgette and aubergine. Heat large, deep frying pan (or wok) adding one tablespoon of coconut oil. Fry cauliflower first, on high heat, until slightly golden, then add baby mushrooms. Fry for couple minutes, then add courgette, aubergine, curry powder, turmeric, chopped garlic and sprinkle with salt.

Add coconut milk and lower the heat, let it simmer for couple minutes – mushroom should be still firm and juicy. At the end of cooking add halves of cherry tomatoes. Garnish with spring onions before serving.

Serve on its own, it will also taste great with rice, couscous, bulgur wheat or quinoa.

Store in the fridge for about 2-3 days.

Enjoy!