Sep 14, 2015

Vegetable Yogurt Curry

serves 4-5

for the roasted vegetables:

1 aubergine

1 large red pepper

10 new potatoes (265g)

3 mushrooms (85g)

2 tbsp olive oil

for the curry:

1 tbsp olive oil

1 large onion

2 large garlic cloves, crushed

1 inch piece fresh root ginger, crushed

2 tsp cumin seeds

1 tsp mustard seeds

1 400g tin chopped tomatoes

1 tbsp tomato purée

1/2 cup (125ml) water

1 lemon, juiced

2 tsp ground cumin

1/2 tsp vegetable stock powder – I used bouillon

1/4 tsp cayenne pepper

2 tsp garam masala

1 tsp smoked paprika

1 tsp fenugreek

1/4 tsp turmeric

1/2 tsp salt

pepper, to taste

PREHEAT YOUR OVEN TO 200C / 392 F

Firstly, chop the aubergine, potatoes, red pepper and mushrooms into rough cubes/chunks. Place them onto a baking tray, and cover them with the olive oil. Toss them all together so that they’re evenly covered, and move them into the oven and cook for around 20-25 minutes.
In the meantime, finely slice your onion and add it into a large frying pan/wok with the 1 tbsp olive oil, and place onto a medium heat. Stir and fry the onion for about 1 minute, and then add in the garlic, ginger, cumin seeds and mustard seeds. Fry for 2-3 more minutes until the onions are golden.
Then, add in the chopped tomatoes, tomato purée, coconut yogurt, lemon juice, water, cumin, vegetable stock, cayenne pepper, garam masala, smoked paprika, fenugreek, turmeric, salt and some pepper to taste. Stir everything together and continue to heat through on a low-medium heat for about 10-15 mins. Stirring occasionally.
When the vegetables have finished cooking, remove them from the oven and pour them into the pan with the curry sauce, and continue to cook through until the 10-15 minutes have passed.
When this time has passed, the curry has reduced and it’s flavours have developed, remove it from the heat and serve with rice or anything else you like to finish.