After a weekend of over-indulging I decided that the boy and I needed some sustenance. A meal consisting entirely of vegetables was never going to go down well with him, so I decided to disguise it as a curry. Throwing together a few left overs I was pretty pleased with what I came up with: a spicy korma-style curry that was thoroughly enjoyed by us both.
I recently learned that although only 3% of the UK population is vegetarian, another 5% regularly eat meat free meals out of choice. I may be (occasionally!) in that 5%.
I used: 1 x sweet potato, 1 x courgette, 1 x onion, 1 x pepper, 1 x carrot, 1 x butternut squash, a handful of mushrooms, fresh garlic, chillies and ginger, 1 x lemon, dried turmeric, cumin, cardamom pods fresh coriander and a tub of low-fat creme fraiche.
What I did: I made the curry paste in a pestle and mortar, chopping and mixing the herbs and spices, along with the lemon juice and rind (scraping the cardamom seeds out of their pods beforehand.) Then, chopped the vegetables, parboiled the sweet potato, carrot and butternut squash and then added to the wok, along with the remaining vegetables and the curry paste. Once the vegetables were cooked (don’t let them get too squishy!) I added the tomatoes and the whole tub of
low-fat creme fraiche. I finished off with extra fresh coriander and a spoonful of rice.
It was veggielicious!
My first all veggie curry
