Creamy Mixed Vegetable Curry

Serves 4-6

Ingredients:

• 2-3 tbsp of oil – we use coconut oil
• 1 onion
• 2 tsp of coriander seeds – crushed
• 6 cardamon pods – lightly crushed
• 2 tsp of cumin seeds
• 1 tsp chilli powder
• 1 tsp of turmeric
• 2-3 carrots – cubed
• 1-2 courgettes – cubed
• 1-2 aubergines – cubed
• 1 pack pf green beans
• 150 of natural yogurt
• Handful of chopped coriander

Method:

1. Once the oil has heated add the onion and cook until slightly coloured. Stir in the cardamon pods, coriander seeds, cumin seeds, chilli powder and turmeric. Stir for another minute.
2. Add the carrots, aubergines and stock. Reduce the heat and cook for 10 minutes with lid on
3. Stir in the courgettes, green beans, & yogurt. Cook uncovered for 15 minutes with lid off.
4. Stir in the chopped coriander then stir in for coriander and serve with rice or enjoy on its own.

Rice Recipe

Ingredients:

• Thumb size piece of ginger
• 1 red chilli thinly sliced.
• Juice of 1 lime
• 3 tbsp of soy sauce – we used dark soy.
• 1 tbsp of oil – we used coconut oil.
• 2-3 spring onions – thinly chopped
• 2-3 garlic gloves – crushed.
• Handful of chopped kale
• 1-2 eggs

Method:

1. Mix the grated ginger, chilli, lime juice, & soy sauce in a bowl then set aside.
2. Heat the oil, garlic & kale in a pan until the kale starts to crisp.
3. Add the rice (we use ½ mug of rice to 1 mug water) & chopped spring onions. Heat through for 3-4 minutes.
4. Create a well in the middle of the rice mixture and add the eggs. Stir for 1-2 to slightly scramble then mix thoroughly through the rice mixture.
5. Pour over the soy sauce mixture and mix thoroughly.
6. Serve with the curry recipe or meal of choice.

Enjoy 😊