Rich & Creamy Vegetable Curry

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Preparation info

  • Serves:

    4–6

    • Difficulty

      Easy

    • Ready in

      1 hr 15

Appears in

Easy Vegan

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)