Simple Vegetable Curry
I love meals that you can throw together with whatever ingredients you have available in the house. I do my best to eat what I grow and buy locally and in season. I made this dinner for two people.
1 chilli, chopped
thumb size fresh ginger, chopped
1/4 tsp asafoetida (garlic substitute that is good for digestion)
1/2 tsp turmeric
1 chopped courgette
2 chopped carrots
1 chopped pak choi
1/2 cup of cashews or nuts of choice
1 cup tomatoes
1 tin coconut milk (I make sure they are from a good quality brand which has no plastic lining on the inside)
1 tsp salt (I use pink himalayan)
1/2 lemon juiced (you can use your scrap lemon for cleaning before putting in compost)
1/2 tsp paprika
1.5 tsp curry powder
small handful basil leaves
1 cup of rice, cooked
Pop the cashews into a preheated oven at 180c or 350f for about 10 minutes or until golden brown.
In a pan fry the asafoetida and turmeric in some water or coconut oil for a few minutes.
Add the chilli and ginger and sauté until soft.
Add all the vegetables, cover with a lid and steam until soft. You may need to add a dash of water for the steaming process. Mine took about 20 minutes.
While the vegetables are cooking make the sauce.
I blended up all the ingredients until smooth
When the vegetables are cooked, add the sauce and roasted cashews. Simmer for 5 minutes and remove from heat and garnish with parsley or coriander and serve with rice.
Thanks for reading