Ximena's Vegetable Curry 

Ximena's Vegetable Curry 

Hearty, tasty and filling - a great comfort dinner. 

Ingredients

2 onions

2 cloves of garlic

1 tablespoon of coconut oil

2 potatoes

500 grammes of seasonal vegetables, such as broccoli, french beans, peas and carrots

1 tablespoon of vegetable buillon

1 tin of tomatoes

2 cardamon pods

1 teaspoon of chilli (optional)

2 cloves

2 teaspoons of coriander powder

2 teaspoons of cumin powder

1 teaspoon of turmeric powder

500 mililitres water

 

 

Method

1: Peel and finely chop the onions and garlic.

2: Gently fry the onion and garlic in coconut oil  in a large saucepan. 

3: When they are soft, add the spices and stir for two minutes.

4: Chop the potatoes into large chunks and add to the pan with the water, tomatoes  and buillon

5: Place the lid on the pan and simmer gently for 20 minutes.

Tip: If using any tender vegetables such as beans or mange tout, add them 10 minutes later than the other vegetables.

Photography: Faith Mason for Made In Hackney, Food Styling Ximena Ransom for Made In Hackney



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Learn how to shop and eat for less with recipes that are good for people and planet.

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