Vegetable curry
The world is getting immersed by Co2, much of which is due to farm animals flatulence so this dish is not only nice and healthy but good for your carbon footprint. I must admit as I get older, I eat more vegetarian meals and this curry uses an abundance of them. There’s a lot of flavour and textures going on and it does not leave you bloated just nice and content. The great thing about veg curries, is that most things work in it and its a great way of clearing your fridge and larder and feeding lots of people if necessary.
Servings: people
Ingredients
- 1 whole Onion diced (£0.13)
- 4 cloves garlic peeled & minceed (£0.12)
- 10 grams ginger peeled & diced (£0.03)
- 1 whole Aubergine chopped (£0.60)
- 1 whole courgette chopped (£0.40)
- 200 grams Spinnach (£0.28)
- 1 whole sweet potato peeled & chopped (£0.30)
- 5 grams Cinnamon teaspoon (£0.11)
- 5 grams Fennel seeds teaspoon (£0.04)
- 5 grams Chilli Flakes teaspoon (£0.04)
- 5 grams Mustard seeds teaspoon (£0.07)
- 15 ml Vegetable oil tablespoon (£0.02)
- 13q grams Curry powder tablespoon (£0.16)
- 10 grams Fresh coriander (£0.20)
- 1 Tin Tomatoes (£0.35)
- 13 grams Tomato puree tablespoon (£0.03)
- 1 Tin Coconut milk (£0.79)
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| Serving Cost: |
Prep Time: 15
Cook Time: 35 minutes
- Heat the oil, then add, fennel seeds, cinnamon, chilli, and mustard seeds and fry on a low heat until you get a whiff of fragrance.
- Add onion, garlic & ginger, embellish with the spices.
- After 5 minutes, add sweet potato, courgette and aubergine.Stir through mixing with all ingredients
- Add the tomatoes, tomato puree, coconut milk and curry powder. Reduce the heat and cook for about 30minutes or until the vegetables are tender.
- Dress with fresh coriander and serve with rice or flat breads.
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