Can be made oil free, wheat/gluten free, and grain free. It’s ridiculous how hard it is to find a good vegetable curry. Almost all the ones we’ve ever tried have been a huge disappointment. This recipe however is one you’ll want to make time and again.
It’s a basic vegetable korma, which isn’t too spicy but is loaded with flavour and never lets you down. We’ve called it ‘Candlelight Curry’ as it is classy enough to dish up to someone you want to impress, but down-to-earth enough to make for the family. Serve with rice, pappadums and a peach or mango chutney and you’ve got yourself a guaranteed hit.
- ¼ cup water
- 1 large sweet potato, peeled and diced
- 1 onion, finely chopped
- ½ head cauliflower, cut into small florets
- 1 tsp fresh ginger, finely chopped or crushed
- 2 tsp curry powder
- 1 tsp garam masala
- 1 tsp ground coriander
- 1 tsp turmeric
- 1 x 400ml can coconut cream
- 3 tsp tomato paste
- 1 vegetable stock cube
- 1 x 400g can green beans, drained (or you can use frozen)
- 1 small can peas, drained (or you can use frozen)
- salt and freshly ground pepper, to taste
- handful of cashew nuts, to garnish
- Put the quarter-cup of water into a large pan over medium-high heat. Add the sweet potato and cook gently, stirring for a few minutes. Add in the onion, cauliflower and fresh ginger and cook another five minutes, stirring occasionally and adding more water if the vegetables start to stick.
- Add the curry powder, garam masala, ground coriander and turmeric to the pan and stir. Pour in the coconut cream, followed by the tomato paste and vegetable stock cube, then the beans and peas. Mix all together well to combine.
- Bring to the boil, then reduce the heat to low and simmer for around 15 minutes, until all the vegetables are tender. Season to taste with salt and pepper and serve, sprinkled with cashews.