Staple Veggie Curry
This is my go-to curry when I have barely anything left in the fridge or all the things in the fridge! it’s incredibly versatile, you can really make it your own to suit your own taste and texture preferences. I’ve provided a base recipe below with an example of what types of vegetables I would use myself, you can chop and change this all you like though. If you’re at the end of your week and low on ingredients, just use what you have left, I promise it will taste delicious! You can bulk this up significantly and use it as prep meals as well, which can help with time and convenience throughout the week, The ingredients in the base are also key staples I would recommend everyone to have in their pantry and spice cupboard, I use all at least 3-4 times per week, some every single day, they make up a base of a majority of my recipes.
Serves: 5-6 people
Time: ~1 hour
Base Ingredients:
1/2 onion
4 cloves of garlic, crushed and chopped
Avocado oil, drizzle
2 fresh tomatoes, chopped
1 tsp turmeric powder + black pepper
3-4 tsp curry powder, I use one from @pantree.aus - highly recommend!
3 tsp paprika powder
1/2 tsp cinnamon powder
sprinkle of chilli flakes
1 tsp fennel seeds
1 tsp ginger powder
2 tbsp apple cider vinegar (ACV)
1-2 tbsp coconut aminos/pinch or two of salt
1 tsp maple syrup
250ml coconut water
1 can of diced tomatoes (400g)
1 can of coconut milk (270ml)
~2-3c water
Ingredients you can chop and change (this recipe is an example):
2-3 potatoes, diced, skin on
~350g of pumpkin or sweet potato, diced, skin on
1 can of legumes (lentils, chickpeas, beans etc.)
1 carrot, chopped
1/2 capsicum, chopped
1/4 cauliflower, chopped
5-6 button mushrooms, depending on the size and how much like like mushies, you may need more or less, sliced
5-6 florets of broccoli, chopped
1/2 punnet of cherry tomatoes, halved
1-2c spinach or kale, chopped
Method:
Place garlic, onion and avocado oil in a large saucepan on medium heat and saute for a few minutes until cooked, then add fresh tomato, coconut aminos, ACV, all the spices, maple syrup and coconut water, simmer for another couple of minutes.
Add diced tomatoes and hard vegetables (potato, pumpkin, sweet potato etc), add 2 cups of water, and place the lid ajar and bring to a boil.
Reduce heat to a simmer, add legumes and place lid back on (ajar), leave for 15-20 minutes, checking and stirring every 5 or so minutes.
Start cooking your rice in this time.
Ensure heat is on a lower temp and begin adding softer vegetables, so about half way, add the carrot, capsicum, and mushrooms, also add the can of coconut milk, then leave for about 5-10 minutes to simmer and reduce with lid either ajar or off.
Add the even softer vegetables (vegetables that take a few minutes to cook and lose their colour quickly i.e. cauliflower, broccoli, beans, cherry toms etc) when there is only about 5-10 minutes left until serving, that way they maintain their beautiful vibrant colour and texture!
Turn the heat off and lastly add the spinach or kale into the mix and stir through, they will wilt quickly so I add them about 2-3 minutes before serving, again so they maintain their colour.
Serve with brown rice, quinoa, noodles, whatever you feel like, I also highly recommend topping with sprouts, kimchi or saukraut, and a dollop of natural greek (if not dairy-free) or coconut yoghurt.