Vegetable Curry Recipe

Name: Vegetable Curry
Total time: 90 min
Yield: 4
Ingredients: 2 Potato; 2 Peppers; 200 g Mushrooms; 1 Courgette; 1 Sweet Potato; 50 g Pea Shoots; 1 tbsp Chilli Flakes; 2 tbsp Curry Paste; 500 ml Vegetable Stock; 1 tbsp Oil

A vibrant, comforting veggie curry loaded with a medley of fresh vegetables and aromatic spices. Topped with pea shoots and a sprinkle of chilli flakes for that extra kick!

medium

01:30

METHOD

Step 1.
Peel and chop the potato and sweet potato into small chunks. Dice the peppers, mushrooms and courgette.
Step 2.
In a large saucepan, heat a tablespoon of oil over medium heat. Add the chopped vegetables and stir until they start to soften.
Step 3.
Add curry paste to the saucepan and stir for a couple of minutes until the vegetables are coated and the paste is fragrant.
Step 4.
Pour in vegetable stock and let the mixture simmer. Reduce the heat to low, cover the saucepan and allow the curry to cook for an hour.
Step 5.
Check the curry occasionally, stirring it to prevent it from sticking to the pan.
Step 6.
After an hour, uncover the saucepan. The curry should be thickened and the vegetables tender. If the curry is too thick, add a little more stock or water.
Step 7.
Taste and adjust the seasonings. Add salt or more curry paste if needed.
Step 8.
Serve the curry hot over rice, garnished with pea shoots and a sprinkle of chilli flakes.