Winter Warmer: Danny's Delicious Veg Curry Recipe

I talk about good nutrition a lot! It's imperative to having a healthy lifestyle and committing to good habits. Today, I'm sharing one of my favourite recipes!

If you’re looking for a healthy, nutritious and warming winter recipe to try this week, I present to you my husband Danny’s Delicious Veg Curry!

We make this dish almost weekly in my home. We like to play around with the ingredients – especially to use up what we have in the fridge but it’s great for leftovers too, so always worth having up your sleeve!

Danny's Delicious Veg Curry

 

Ingredients

  • 1 tbs mustard seeds (black)
  • 1 tbs cumin seeds
  • 1 cinnamon stick
  • Pinch of curry leaves
  • 1/4 tsp hot chilli powder
  • 1/2 teaspoon garam masala
  • 2 tbs groundnut oil or coconut oil
  • 1 sweet potato diced up
  • 2 cups of lentils
  • 6/8 fresh chopped tomatoes
  • 1 tin or half a jar of chickpeas (our favourite brand is el Navarrico)
  • 4 cloves of garlic chopped small
  • The same amount of fresh ginger as the garlic ..grated
  • A cauliflower
  • Tin of coconut milk ( Optional )
  • Toasted almonds to garnish
  • Brown rice (optional)
  • A spoonful of plain yogurt
  • Coriander
  • Season lightly with pepper and salt

Method

  • Put oven on medium/high heat, ready to roast the cauliflower
  • Slice the cauliflower ( I like it thin so it’s crispy) sprinkle on some oil and a few cumin seeds and a little salt and place in the oven for 30/40 minutes.
  • In a deep pan or wok add the oil on medium heat.
  • Add mustard and cumin seeds , cinnamon stick and curry leaves to the pan and cook until the seeds start to pop.
  • Add ginger and garlic and cook for a minute, stir gently.
  • Add the garam masala and stir into the mixture.
  • Add a cup of water and gently heat the mixture up so it makes more of a paste , for approximately 5 mins.
  • Add a two more cups of water and bring to the boil. Then add in the sweet potatoes, lentils, chickpeas and tomatoes.
  • Leave these to cook on a medium heat for about 40 mins, adding a little more water when necessary as you don’t want the mixture to become too thick.
  • (Check on your cauliflower as it may need to come out of the oven and put aside under some tin foil)
  • Add a tin of whole tomatoes, blitzed in a food processor , the chilli powder and the coconut milk and simmer for a further 15 mins or more …depending on the consistency of the curry.
  • Serve with the roasted cauliflower, the toasted almonds sprinkled over and add the chopped coriander with a dollop of yogurt.
  • You can serve some brown rice on the side. (Optional)
  • Serve with a handful of brown rice and sprinkle with coriander.

 

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