Food & Drink

Vegetable Curry

Recipe by: Russell Stretch

The nation’s favourite food is showcased this month in National Curry Week, why not create that authentic taste at home with this spicy banquet?

Serve with chickpeas and rice for a great vegetarian meal (with just as much protein as a meat curry !)

Serves 4, cooking time 50 minutes

Serves: 4

• 1 teaspoon cumin seeds

• 1 teaspoon coriander seeds

• 1 dried red chilli

• vegetable oil

• 1 thumb sized knob of fresh ginger (grated)

• 2 garlic cloves (crushed / finely chopped)

• 1 large potato / 2 large carrots (chopped into small chunks)

• 200g Greek yoghurt

• 1 teaspoon ground turmeric

• 1 teaspoon mild chilli powder

• 1 cinnamon stick

• 1-2 tablespoons tamarind paste

• 1/2 cauliflower (broken into florets)

• 150g frozen peas

• 400g can of chickpeas (drained)

• Some fresh coriander leaves to garnish.


In a heavy based saucepan (large enough to hold all the ingredients), dry fry the cumin, coriander and chilli until fragrant. Then, add a splash of vegetable oil along with the ginger and garlic and fry until softened (not coloured). Stir in the potato/carrots, yoghurt, chilli powder and turmeric, followed by 800ml of cold water, the tamarind, cinnamon stick, salt and pepper. Give it a stir and bring to the boil, then cover, reduce the heat and simmer for 20-25 minutes, stirring occasionally.

Add the cauliflower to the pan, stir and leave for a further 10 minutes. Then add the chickpeas and frozen peas and leave simmering for a final 10 minutes. Done.

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