Easy Veggie Curry
Friday 9th February 2018
This tasty, healthy curry takes the same time to cook as brown rice, and they go really well together. Serve as a tasty lunch or supper.
Mist a large non-stick pan well with spray oil. Heat, then add 1 large red onion, chopped. Cook over medium heat for 5 minutes. Stir in a 5cm. piece peeled and grated ginger and one clove chopped garlic. Cook for 2-3 minutes. Stir in 1 Tbsp. garamasala, 1 Tsp. turmeric, 1 Tsp. sweet paprika and 1 Tsp. cumin. Cook for 2 minutes, stirring, until aromatic. Add I medium sweet potato, cut into chunks, 1 red pepper chopped, 1 red chilli, de- seeded and chopped, half a butternut squash, peeled and chopped, ½x 400g can chopped tomatoes and 300ml vegetable stock with 50g chopped dates or dried apricots. Simmer for 25 minutes, stirring occasionally. Serve sprinkled with chopped parsley or coriander, accompanied by nutty brown rice, and Greek yoghurt.
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