Vegetable curry

prep time:: 20 min
total time:: 40 min

Makes 8 portions

Use any vegetables you have lying about in the fridge and add them to the curry in the order of which take the longest to cook (put in first), to which cook the quickest (add last).

ingredients

Coconut oil for frying
1 small onion, chopped
3 or 4 garlic cloves, crushed
1,5cm ginger, grated
1 tspn cumin
1 tspn cilantro powder
1 tspn paprika
1 tspn turmeric
1 cinnamon stick
2 or 3 bruised cardamom pods
1 chopped chilli
6 curry leaves
3 or 4 chopped tomatoes
1 cup coconut milk
8 cups vegetables such as aubergine, courgette, mushrooms, brocolli etc. If using peppers, add them last as they can make the curry soggy. Feel free to add chickpeas, red lentils etc. to make the curry more filling.
1 Tblspn garam masala
Chopped fresh cilantro

directions

1
Fry the onion, garlic and ginger till soft.
2
Add the spices and fry for 5 minutes till fragrant.
3
Add the rest of the ingredients and stagger the addition of your vegetables i.e root vegetables first, then 10 minutes later softer veg etc. Cook until the veggies are all just done.
4
Add garam masala.
5
Serve topped with chopped fresh cilantro.