Tuesday, 11 November 2014

RECIPE: 'A Pinch of Everything' Vegetable Curry

Vegetable curries are a bit of an ideal meal for me. I can pack them with healthy vegetables, cook up a batch and have single portions in the freezer for when my days get really busy or when I want to have meals made in advance to take to placement with me.

This particular one was a bit of an experiment for me. Usually when I say I 'make' curry, it tends to be with a jar of sauce or shop bought paste. This time though, I decided to try and make it from scratch and know exactly what I was I putting into my curry. As with most of the meals I share on here, it's pretty easy to adapt this to what you have in. We have a small selection of spices in our flat at uni and I didn't go out to buy any especially for this curry, but if you have more interesting things then you can add those in too. I chucked in most of the suitable spices, hence this being the 'Pinch of Everything' vegetable curry! And while we're mentioning this being adaptable, of course you could also throw in some chicken if you wanted to add some meat to this dish.

Getting a decent photo of this in it's ready-to-eat stage turned out to be pretty much impossible thanks to the fact it was my dinner one evening while living in (very dark) hospital accommodation. One of the joys of medical student life- NHS crockery, which tends to make everything look like hospital food. Sorry about that! 

To make three portions I used:
3 small potatoes
Handful of babycorn
1 large carrot
1 large sweet pepper
250g broccoli
250g cauliflower
1 large brown onion
400ml coconut milk
1tbsp olive oil
Spices and flavours: turmeric, cinnamon, cumin, garam masala, coriander, mustard seeds, cardamom pods 
I made the paste using a teaspoon of each, and then added more to flavour to my own preferences during the cooking

1. Begin by preparing all the vegetables (except for the onion), chopping into equal sized pieces. Add them to a large pan of water and bring to the boil. I added everything together at the same time but ended up pretty much disintegrating the broccoli so if you're using the same vegetables, I would leave out the broccoli and pepper. They need to cook until just soft.

2. Prepare the spice paste by adding a teaspoon of each spice to a small bowl, then adding a little warm water and mix to a paste. 

3. When the vegetables are done, remove from the heat and drain.

4. Finely chop the onion. Add olive oil to a large saucepan or wok and once hot enough, add the onion and fry until soft. Stir in the spice paste. Then add the vegetables (including any you left out from the boiling step) and the coconut milk and stir everything in together. At this point you can check the flavour of the curry and add in anything extra to bring it to your preference. This is an extremely mild curry so you might want to add in a bit of chilli to spice it up. 

5. Simmer the curry until it is fully heated through then either serve and eat, or split into portions and freeze.

This is just a really simple way to create a curry from what you might already have available. There's loads more ways you could adapt this- you could add a bit of tomato purée to the paste, add some fresh coriander at the end, or throw in some chilli to spice it up. Let me know what you'd add to this!



  1. This looks delicious! I love vegetable curries, although I usually use a jar of curry sauce as making my own seems scary but this recipe sounds pretty easy just need to pick up some spices. I love making things in bulk and then saving them for another day, so useful.

    Emma x
    Writing Essays With Wine

    1. It is pretty easier and it's nice to know exactly what I'm putting in my curry and control things like how salty it is. It still needs some fine tuning- an excuse to get more spices- but it's a really simple starting idea :)

  2. Looks really yum! I love making curries, I never usually make my own paste. I made paste when I was in Thailand in cooking school and we literally sat for like an hour crushing the paste in a mortar and pestle and I have been a bit off it since then! xx

    Jasmin Charlotte | UK Lifestyle Blog

    1. Haha I think that would put me off a bit too! I bet a cooking school in Thailand got you making some delicious things though?

  3. I've always wanted to try make my own curry. I love curries but they tend to be of the jar or takeaway variety!

    Heather x

  4. I'm always making curries from scratch, it's my favorite thing to cook up. Good for you for just giving it a try, once you get the hang of it and you work out what you like then it's all go from there. I love grating fresh ginger into mine!

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