When our beautiful autumn arrives and the shops are abundant with squashes and root vegetables, I especially love cooking this delicious curry and my autumn soups.
This is one of those great cook ahead meals where the veggies mingle and the flavours develop. When hungry, slowly reheat, taking care not to mash the soft veggies.
I like to use a selection of eight vegetables, for colour, texture and taste, but use what you have available, keeping to the approximate amounts so the spices and stock works.
Loving sweet in savoury, I sometimes throw in a handful of chopped dried fruit like apricots, prunes or sultanas.
Another delicious vegan recipe for everyone to enjoy.
Prep and Cook Time: Over an hour
Cookware: A wok and rice saucepan
- 120g rice (I use brown basmati) cooked as instructions and put aside until time to eat (if reheating, check that your rice is steaming hot)
- 1 large red onion – chopped
- 2 garlic cloves – finely chopped
- 2 cm fresh ginger – finely chopped
- 1 red chilli – finely chopped
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp turmeric
- 1 tsp cinnamon
- 200g butternut squash – peeled and cubed (or use ready prepared)
- 1 sweet potato – 2cm cubes
- 1 white potato – 2cm cubes
- 2 large carrots – thick pieces cut in halves
- 2 parsnips – peeled and cut into 2cm chunks
- 1/2 cauliflower – cut into medium florets (not too small as they will overcook)
- 400ml vegetable stock – 1/2 cube (I use the Kallo)
- 1 tin chickpeas – drained
- 3 cm chunk creamed coconut – roughly chopped
- 2 handfuls of spinach leaves
- fresh coriander, to taste
- 1 tbsp salted peanuts
Start with heating 1 tbsp of oil in the wok and gently sauté the onion for 5 minutes. Follow with the garlic and ginger, stir well then add the spices. Cook on a low heat for 1 minute.
Now, add all the chopped vegetables apart from the cauliflower and coat all pieces with seasonings. Cook for 2 minutes then add the warm stock. Stir, bring to the boil, then turn down to simmer for 15 mins, cover if possible.
After 15 minutes, add the cauliflower, chickpeas, creamed coconut and stir well. I add half a glass of water, to partially cover the veggies. Combine, simmer and cover the wok for 10 – 12 minutes, until all the vegetables are just tender. Do not overcook as it will become mushy.
Turn off the heat, add the spinach and coriander. Cover to allow the spinach to wilt and the veggies to continue softening and to ‘melt’ together. It’s lovely when the veggies blend but still hold their shape.
Check seasonings, add salt and chilli flakes, to taste, and your curry is now ready to serve or to put aside until needed.
Spoon the warm rice into large bowls or onto plates, pile on the curry, then a sprinkle of peanuts and more chopped coriander, if desired.
I sometimes top with:
- 2 tbsp natural yogurt
- 1 heaped tbsp mango chutney – mixed together
Enjoy. I love this meal!