How to make Farmdrop’s easy veggie curry
Don’t feel obliged to stick to this recipe rigidly. Throw in what you have, make more than you need and it will be even better for lunch in a few days’ time
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1 head of broccoli, cut into bitesize florets
1 aubergine, cut into chunks
1 sweet potato, peeled and cut into chunks
1 red pepper, halved, deseeded and cut into chunks
1 onion, chopped
1-inch piece of ginger, peeled and finely chopped
2 cloves of garlic, crushed and chopped
2 red chillies, deseeded and finely chopped
2 tsp garam masala
1 tsp ground cumin
1 tsp ground coriander
1 tsp turmeric
1 tin coconut milk
1 tin chopped tomatoes
1 lime, juiced
Preheat the oven to 200C. Put the aubergine and sweet potato onto separate baking trays, drizzle with oil and season with salt and pepper. Roast in the oven until they are both soft, for 25-35 minutes.
In a large pan, add a glug of sunflower oil. Add the onion with a pinch of salt and sweat for 10 minutes on a medium heat. Add the chilli, ginger and garlic, cook for a further 5 minutes.
Now add the spices: garam masala, cumin, coriander and turmeric; cook for another 5 minutes.
Tip in the coconut milk and chopped tomatoes, turn up the heat and boil to reduce the sauce slightly, for 10 minutes.
Add the broccoli florets and red pepper and boil for 5 minutes until they are soft.
Season with salt and lime juice, then stir in the roasted aubergine and sweet potato. Serve heaped onto fluffy basmati rice, with a dollop of yoghurt, if you like.
Recipe from Farmdrop.com
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