When it comes to the weekend most of us are tempted by an Indian takeaway. But you’d be surprised at how easy and quick a curry from scratch, using just vegetables, can be. Plus if you’re trying to be healthier then this would be a great alternative to help cut down on your takeaway cravings.
Add the olive oil to a large pan. When hot, add the onion and garlic and cook until golden. Then add the peppers and courgette. When soft, add the mushrooms and chickpeas and continue to cook.
Top Tip: Don’t like mushrooms? Or hate courgette? The beauty of curry is that any kind of veg will work. Change it upfor a difference and add your favourite veggies!
Add these spices to your pan: garam masala, chilli and black pepper. (Making a curry yourself means you control the heat. Add more or less chilli to adhere to your taste!) Allow to fry for two minutes.
Pop in your chopped tomatoes and add the remaining spices: coriander, cumin and turmeric. Give it all a good mix.
Slowly add your coconut milk, mixing in with each addition, and tasting along the way. Stop adding coconut milk when you have achieved the heat you like.
Pop on your pan lid and leave to stew for 10 minutes. This allows all the different flavours to combine.
Serve with basmati rice and naan bread, then enjoy!
Top Tip: Make a batch of this curry and freeze for a mid-week dinner. Or pop some of the leftovers away for a lunch the next day and add it to a jacket potato.