Mild Vegetable Curry

Submitted by Holly

I like vegetable curry but have never liked to buy vegetarian food off the shelf. Here is a very simple vegetable curry dish that is most unlikely to burn your tongue, if you're not used to really hot and spicy food. I've also made this vegan-friendly (unless you don't even take onion and garlic) and coeliac-friendly.

Ingredients:

  • 2 tablespoon vegetable oil
  • 1 medium courgette, cut into small 1-cm chunks
  • 50g cauliflower, cut into small 1-cm chunks
  • 50g carrot, cut into small 1-cm chunks
  • 50g long bean, cut into small 1-cm chunks
  • 50g peas, cut into small 1-cm chunks
  • A hand full of curry leaves (fresh or dried)
  • Half tablespoon freshly ground corriander seed
  • 1 red onion, finely chopped
  • 1 white onion, finely chopped
  • 3 cloves garlic, minced
  • 2 tablespoons turmeric powder
  • 1 teaspoon minced ginger
  • A pinch of ground black pepper
  • 400ml coconut milk
  • 2 tablespoons ground almond
  • 1 cup Vegetable stock
  • salt to taste (optional)

Preparation:

  1. Heat oil in a wok, or a large saucepan till it's nearly boiling.
  2. Pour in ground corriander seed, minced garlic, red onion and white onion, stir and cook under medium heat till the mixture is soft and pasty.
  3. Add in courgette, cauliflower, carrot and minced ginger, stir and cook for about 10 minutes.
  4. Now add in long bean and peas, then the ground almond. Continue to cook for another 5 minutes, stir regularly.
  5. Add in turmeric, ground black pepper and curry leaves, stir and mix well.
  6. Pour in coconut milk and vegetable stock. Bring to a boil, then simmer it over low heat till it is brought down to about 2/3.
  7. Add a little salt to taste, serve with steaming hot boiled rice.
  8. Serve 3-4.

Versatility Note:

  1. This recipe can also be converted into a meat dish. See Mild Chicken Curry.
  2. If you dislike the essence of coconut milk, you can use milk (if you're not a vegan) or soya milk. However, the curry would not be as creamy or as aromatic.
  3. For those who are cooking for 1 or 2 persons, you can use frozen mixed vegetable of your choice, to reduce the hassle of measuring and cutting up various types of vegetable.