Veggie curry for recipe

Vegetarian Curry Recipe

I’ve given up meat for Lent, so the other night, when cooking for my meat-eating boyfriend, I wanted a meal that was vegetarian, but wouldn’t be lacking despite its lack of meat. This curry recipe is surprisingly easy, and won’t break the bank either. In my opinion, it’s worth investing in real spices rather than buying jars of sauce every time you want curry: they last a long time and work out cheaper. Incidentally, this meal is also suitable for vegans.

I was originally intending to cook enough for two, but as it turned out, these quantities make enough for three fairly hungry people.

Ingredients:

1 onion

1 tbsp sunflower oil

1 sweet potato

1 good-sized handful of red lentils

400g tin chopped tomatoes

1 courgette

A few mushrooms

Curry powder

Chilli powder

Ground coriander

Turmeric

Method:

I perhaps ought to forewarn you that I made this recipe up as I went along. As a result, my quantities are all pretty vague, so just do what you think looks good, depending on how hungry you are, and how spicy you like your food. Had I had some at the time, cauliflower would also work well in this recipe.

  • Begin by heating the oil in a big pan. I tend to put the spices in at this stage- it’s best to start with about a teaspoon of each- so that the oil, which will eventually cover everything, soaks up the flavour.
  •  Dice the onion, and put this in when the oil is hot.
  • Peel and slice the sweet potato into fairly small chunks.
  • Tip the can of chopped tomatoes into the pan, followed by the sweet potato and the lentils. Give it all a good stir to make sure that the potato is all covered.
  • Slice the courgette and mushrooms, and add these to the pan. Stir, cover, and leave on a medium heat for about 20 minutes. At this stage, taste a little to check the flavouring. Season as required, and add more spice if you want to.
  • Cover again, and leave for another 10 minutes. Stir regularly, and check that the mixture is not getting too dry. If it is, stir in a little water just to stop it from sticking to the pan.
  • Before serving, the most important thing to check is that the sweet potato is cooked- it should be soft and easy to get a fork through.

I served mine with rice and a little wilted spinach, but it would also go well with naan bread, other vegetables, or perhaps a selection of other curries if you’re having a curry night!

This is a meal that it’s really easy to impress with, and, to quote my boyfriend, “you almost wouldn’t notice that there’s no meat in it.” I’ll take that as a compliment.

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