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Mains

Vegetable Curry

Vegan. Serves 4

The amount of chilli that you add to this recipe is entirely a matter of taste and also depends on the hotness of the chillies used. If in doubt, omit the chilli or use a smaller amount.

Blanching potatoes and sweet potatoes, by adding them to a pot with cold water and then bringing them to the boil, stops them from forming a hard skin from any salt in the dish.

Ingredients

  • 1 medium onion, chopped
  • 2 teaspoons vegetable oil
  • 2 cloves garlic, crushed or finely chopped
  • 1 tablespoon finely chopped or grated ginger
  • to 1 teaspoons finely chopped seeded red chillies
  • teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 2 teaspoons ground coriander
  • teaspoon Mexican style chilli powder
  • 425g can chopped tomatoes
  • 2 3 cups of vegetables cut into 2 cm chunks (potato, sweet potato, pumpkin, cauliflower, zucchini, squash, carrots, green beans are some suggestions)
  • 425g can of kidney beans drained and rinsed (other types of beans would work equally well)
  • cup of coconut milk
  • salt to taste

Instructions

  1. Heat the oil in a large heavy based saucepan over medium heat
  2. Saute the onion in the oil, until the onion softens
  3. Add the garlic, chilli, ginger and spices and cook for 2 minutes, stirring vigorously
  4. Add the tomatoes and stir
  5. Add the harder vegetables to the pan first and allow them to simmer, covered, for a few minutes. The vegetables should be just covered by the juice from the tomatoes. If necessary add some water or vegetable stock.
  6. Add the remaining vegetables and simmer until they are just tender
  7. Add the kidney beans and allow them to warm through
  8. Stir in the coconut milk and add salt to taste


Last modified: 18-Jul-2021