Vegetable Curry

Name: Vegetable Curry
Ingredients: 2 tbsp curry powder (, mild or hot (Note 1); 1 tsp All Spice powder; 1 tsp nutmeg powder (or 1/2 tsp freshly grated nutmeg); 1 1/2 tsp smoked paprika (sub with sweet or ordinary paprika); 2 tsp dried thyme leaves (or 3 tsp fresh thyme leaves); 1 tsp cumin powder; 3/4 tsp cayenne pepper (adjust to taste); 1 tsp pepper (white or black); 3 tbsp cooking oil; 1 large onion (, diced (brown, white, yellow); 1 large red chilli / cayenne pepper (, deseeded and finely sliced); 2 large garlic cloves (, minced); 1 large red capsicum / bell pepper * (, chopped into 1.7cm / 2/3" pieces (~1.5 cups); 800g/ 28 oz canned crushed tomato; 2 cups (500 ml) vegetable or chicken broth; 1 zucchini (, diced (~1 cup) *); 2 cups sweet potato * (, 1.5cm / 3/5" cubes (~225g/7.5oz); 2 cups cauliflower florets * (, small / medium (~180g/6oz); 3/4 cup frozen peas *; 2 handfuls baby spinach (, optional (Note 2); 1/2 cup finely chopped coriander/cilantro (leaves and stems), plus more for garnish); Salt and pepper; Yoghurt (plain or Greek); Basmati rice; White rice

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Total Time

40 minutes

Prep Time

15 minutes

Cook Time

25 minutes

Rating

(82)

Ingredients

5 servings

2 tbsp curry powder (, mild or hot (Note 1)
1 tsp All Spice powder
1 tsp nutmeg powder (or 1/2 tsp freshly grated nutmeg)
1 1/2 tsp smoked paprika (sub with sweet or ordinary paprika)
2 tsp dried thyme leaves (or 3 tsp fresh thyme leaves)
1 tsp cumin powder
3/4 tsp cayenne pepper (adjust to taste)
1 tsp pepper (white or black)
3 tbsp cooking oil
1 large onion (, diced (brown, white, yellow)
1 large red chilli / cayenne pepper (, deseeded and finely sliced)
2 large garlic cloves (, minced)
1 large red capsicum / bell pepper * (, chopped into 1.7cm / 2/3" pieces (~1.5 cups)
800g/ 28 oz canned crushed tomato
2 cups (500 ml) vegetable or chicken broth
1 zucchini (, diced (~1 cup) *)
2 cups sweet potato * (, 1.5cm / 3/5" cubes (~225g/7.5oz)
2 cups cauliflower florets * (, small / medium (~180g/6oz)
3/4 cup frozen peas *
2 handfuls baby spinach (, optional (Note 2)
1/2 cup finely chopped coriander/cilantro (leaves and stems), plus more for garnish)
Salt and pepper
Yoghurt (plain or Greek)
Basmati rice
White rice

Beginner Vegetarian Dinner Sautéing ...

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Preparation

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Step 1

Heat oil in a large pot over medium high heat. Add garlic and onion, cook for 2 minutes. Add cayenne and cook until onion is translucent.

Step 2

Add Spice Mix and cook, stirring constantly, for 1 - 2 minutes until the spice is fragrant and wet. If too dry, add a tiny touch of water or oil.

Step 3

Add capsicum and zucchini, cook for 1 minute.

Step 4

Add tomato, broth, potato and cauliflower. Mix well, bring to simmer, cover, lower heat to medium.

Step 5

Simmer for 15 minutes or until potato is pretty soft, then remove lid and simmer for another 10 minutes+ until sauce is slightly thickened and potato is soft.