Often people have told me that vegetable curries can be lacking in flavour, or missing something. The key is to cook everything for a little bit longer to intensify the flavours, and of course to use a punchy blend of spices in order to get some flavour into the veggies. And this mixed vegetable curry is absoluely gorgeous - fantastic for vegans and meat eaters alike!
FOR THE CURRY
1tsp cumin seeds
1 onion, finely diced
4 cloves garlic, minced
Thumb-sized piece of ginger, minced
2tbsp tomato puree
1tbsp garam masala
1/2tsp chilli powder
1/4tsp black pepper
400g tin of tomatoes
400g tin chickpeas, drained and rinsed
Handful of green beans, halved
1 carrot, cut into 1cm coins
1 head of cauliflower, broken up into small florets
240ml (1 cup) water
4tbsp (1/4 cup) coconut milk
240g basmati rice (optional)
Preheat some oil in a large pot or wok over medium heat. Once hot, add in the cumin seeds and sizzle until they begin to smell fragrant.
Reduce the heat to low and add the onion, garlic and ginger, along with a big pinch of salt. Cook for 10 minutes, stirring frequently to ensure nothing sticks.
Add in the tomato puree and cook for another 8 minutes or so. The mixture will become very dry - do not worry as you are simply intensifying the flavours here. However, should it be sticking to your pan a bit too much, add in a splash of water.
Add in the garam masala, tumeric, chilli powder, salt and pepper. Fry for 30 seconds, then add in the chickpeas, cauliflower, green beans and carrot. Give everything a good stir until all of the vegetables are coated in the spices.
Add in the tin of tomatoes, rinsing out the can about a third of the way with some water and adding that to the pan too, along with the cup (240ml) of water.
Give everything another good stir and increase the heat. Bring to a boil, then reduce the heat to medium-low and bubble away for about 30 minutes, or until the cauliflower is tender (a fork should glide through the cauliflower quite easily - this might take a bit longer than specified depending on how big your vegetables are).
Whilst the curry cooks, prepare the rice. Rinse under cold water, then add to a saucepan and cover in 480ml water. Bring to a boil, reduce the heat to low, cover and leave for 15 minutes or so until all the water is absorbed. Leave to stand, covered for another 5 minutes before fluffing up with a fork.
Once the vegetables are cooked, stir in the coconut milk and fresh coriander and warm through for a couple of minutes before serving!
Keep leftovers in an airtight container for up to three days. Reheat in the microwave or in a pan as desired until piping hot.