Simple and delicious.
If you are trying to cut down on meat, or are giving it up for Lent, then this tasty vegetable curry is ideal. The potatoes make it filling and you won’t even notice that it doesn’t contain any meat. Another plus is that it cooks in one pan, so there is minimal cleaning up required!
I used a mild korma paste to make my curry, but if your family likes a bit more spice then use your favourite type of curry paste instead. You could also add finely chopped red chillis to the pan as it simmers.
The zucchini and patty pan (yellow) squash that I included were from my garden, so were rather large compared to those that you get in supermarkets. I’ve tried to give the store-bought equivalent below, but use the amount that suits how many people you are feeding as the dish is pretty flexible.
Dice all your vegetables into similar-sized small pieces. This will ensure that the potato cooks evenly.
Ingredients – serves 4:
- 1 tbsp vegetable oil
- 1 small onion, finely sliced
- approx 400g/14 oz baby potatoes, diced into small pieces
- 1/3 cup korma curry paste
- approx 300g/10 oz patty pan (yellow) squash, diced
- 2 small zucchini (courgettes), diced
- 400g/14 oz can chickpeas, drained and rinsed
- 400g/14 oz can coconut cream
- 1/2 cup water
- freshly ground black pepper, to season
- 1/2 cup frozen baby peas
- 2 long red chillis, finely chopped, optional to serve
- Heat the oil in a large saute pan for which you have a lid. Add the onion and potato and cook over a medium heat for 5 minutes or until the onion has softened.
- Add the curry paste and stir. Cook for a few seconds until fragrant.
- Add the squash, zucchini, and chickpeas then stir to coat in the curry paste. Cook for 2 minutes.
- Add the coconut cream, water and a good seasoning of black pepper, then stir well.
- Cover the pan with the lid and bring to the simmer. Turn the heat down to low and simmer for 30 minutes, stirring occasionally, until your potatoes are cooked through. You can add a little more water if you want a more ‘saucy’ curry.
- Add the baby peas and simmer for 2 minutes without the lid.
- Divide the curry between your serving bowls and scatter over some of the finely chopped red chilli, if using.