Tony is a curry addict. Ask him what he wants—the answer will always be a curry. He has travelled to India many times in search of recipes.
This is my favorite vegetable curry, because it is easy to make and uses up leftover vegetables.
Tasty and Fulfilling Vegetarian Curry
|Prep time||Cook time||Ready in||Yields|
- 1 can chickpeas, already cooked
- 4–6 potatoes, boiled
- 6 small tomatoes, canned
- 1/2 tube tomato puree
- Mixed spices
- 1 stick celery, fresh
- 3 garlic cloves
- 1 inch fresh ginger
All these ingredients are made from powders:
- 1 teaspoon turmeric
- 1 teaspoon coriander
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 green cardamom
- 1/4 teaspoon powdered cloves
- Par-boil 4-6 potatoes. Don’t cook them to the point of being soft, or they will go mushy in the final cook.
- Chop, onions, garlic, celery, and ginger. Add any amount of vegetables that need using up from previous meals.
- Mix your spices, making sure that they are fresh and still full of flavour.
- Heat a frying pan and add a tablespoon of ghee, or oil whichever you prefer.
- Add onions and celery and a pinch of salt and fry until soft. Don’t cook them so long that they turn brown, or it will spoil the flavour.
- Add the tomatoes and stir well. Cook for 5 minutes. Put them aside in a warm saucepan.
- Add your spice mix to the warm frying pan and put back onto a gentle heat, until they start toasting. You’ll be able to smell them.
- Add your chickpeas and stir so that they are coated in the spice mix. Add back the onion mix and the garlic and ginger. Keep stirring and add 1/2 pint of water with some vegetable stock.
- Put the lid on and cook gently for 30 minutes.
- Serve and enjoy!
Note: This dish is perfect with boiled rice or chapattis.