Name: Rich & Creamy Vegetable Curry
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: Serves: 4–6
Ingredients: 2 tablespoons vegetable oil; sea salt flakes; freshly ground black pepper; 2 onions, finely chopped; 350 ml (12 fl oz) tomato passata (puréed tomatoes); 400 ml (14 fl oz) coconut milk; 1 medium zucchini (courgette), halved lengthways and cut into 5 mm (¼ inch) slices; 1 teaspoon cumin seeds; 2 garlic cloves; 75 ml vegetable oil; chopped coriander (cilantro), to serve; 2 red chillies, finely chopped; 200 g (7 oz) potatoes, chopped into 1 cm (½ inch) dice; 2 tablespoons tomato paste (concentrated purée); 1 teaspoon coriander seeds; 1 teaspoon hot chilli powder; 1 medium eggplant (aubergine), about 250 g (9 oz), chopped into 1 cm (½ inch) dice; 3 cm (1¼ inch) piece fresh root ginger, peeled and coarsely chopped; 1 teaspoon sea salt flakes; 1 tablespoon hot smoked paprika; 2 teaspoons garam masala; ½ teaspoon mustard seeds; 2 medium sweet potatoes, about 400 g (14 oz), chopped into 1 cm (½ inch) dice

Preparation info

Serves:
4–6

Difficulty
Easy
Ready in
1 hr 15

Appears in

Easy Vegan

By Sue Quinn

Published 2015

About

Making curry paste might seem like a palaver but it’s easy. Most of the work is done in the food processor and the flavour is deeper and fresher than shop-bought paste. This paste is quite mild so add another fresh red chilli and/or more chilli powder if you prefer more heat.

Ingredients

For the Curry Paste

1 teaspoon cumin seeds
1 teaspoon coriander seeds
½

Method

To make the curry paste, toast the seeds in a dry frying pan until fragrant. The mustard seeds will start to pop when ready. Set aside to cool. Put the remaining paste ingredients in a mini food processor or mortar, add the cooled seeds and blitz or pound to a paste.

Heat the oven to 200°C (400°F/Gas 6)