Vegetable Curry

I had a number of veg around – both from the garden and the veg box scheme that we have once a fortnight, so I made a vegetable curry as an accompaniment to beef curry with all the trimmings.

Cut whatever vegetables you have – potato, celery, turnip, cauliflower, carrot, etc – into small cubes, bring to the boil and simmer gently until not quite cooked and strain.

Meanwhile, chop and fry an onion in oil until soft. Add a proprietary curry powder (not how I cook a meat curry, but it suits the veg mixture) of whatever strength (heat!) you enjoy, a teaspoon of ground coriander, chopped garlic and ginger and stir. Add a tablespoon of tomato puree, some dessicated coconut and enough stock/water to make a thick gravy. Cook gently for a minute or two, then add the par boiled vegetables, any softer vegetables – courgettes, pumpkin, tomatoes (diced as above) – and cook over a gentle heat for a further 10 minutes.

Serve as a main meal with rice etc, or as a side dish to accompany a meat curry.