Vegetable Curry Tonight

Vegetable Curry Tonight

Vegetable Curry

Vegetable Curry

I think curry is the easiest dish to cook but nice to eat, except for all the preparation: washing, chopping and dicing…

But I  just fancy having curry tonight, it is so easy for my lazy. I have lots of the ingredients and all the spices on hand, they are ready for me to cook.

Vegetable Curry Tonight

Vegetable Curry

Vegetable Curry

Ingredient: 

  • 1 Onion, peeled and finely diced  **
  • 2 Cloves, peeled and finely chopped  **
  • 2 tsp Curry powder
  • 1 tsp Ground coriander
  • 2 tsp Garam masala
  • 500ml vegetable stock    ( more or less )
  • 1 Medium size aubergine/eggplant, diced
  • 200g Chickpeas, drained and rinsed
  • 1/4 White cabbage, washed and shredded
  • 2 Medium size Sweet potato, peeled and diced
  • 1 Cup of Carrot, peeled and diced
  • 1 Tinned chopped tomato
  • 1/2 Tinned low fat coconut milk
  • 1 tsp Hot pepper sauce
  • 2 tsp Soy sauce
  • 50g Spinach leaves, washed
  • 2 tbsp vegetable oil

** I haven’t used.

Method:

  1. In a large wok, heat the oil and fry the onion and garlic until softened. Add the curry powder, ground coriander and the garam masala, for few seconds, then add few tablespoons of  vegetable stock and cook for about 5 minutes.
  2. Add the carrot, sweet potato, aubergine, white cabbage, chick peas, stir for a minute, and add the chopped tomatoes, remaining stock, coconut milk and leave to simmer for another 10 to 15 minutes.
  3. Stir in the hot pepper sauce, soy sauce and the spinach leaves, and some salt if you want, but I think it will be fine for me to leave the salt. Serve with cooked basmati rice.

Vegetable Curry

Vegetable Curry

Note: 

  • If you have curry paste, add about 1 to 2 tbsp in to cook, it will give the curry more richer, but I haven’t got any left, so I didn’t list in the ingredient.
  • After clean and diced the aubergine, put into the colander and sprinkle with some salt, leave into the drainer for 15 to 30 minutes, it will draw the bitter taste out from the aubergine, rinsed with clean water and let it dry to cook.
  • You can add a little bit more of vegetable stock to cook and  make more sauce, so you can dip the sauce with some naan bread as well.

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