Super Easy Summer Curry

I’ve been asked several times, well actually about a thousand times what I actually eat and I often find it hard to answer without sounding like I eat nothing but nuts and dust! I eat lots of exciting different things, but put me on the spot and all I can think of is oatcakes and almonds, sounds pretty dry! This doesn’t look boring though does it?

vegan curry

I eat lots of yummy things – honestly! One of my favourite things that I eat for dinner is curry. It REALLY is simple to make and you just let it cook away with whatever is in season and in your fridge. To be fair though I didn’t know how to start making a curry from scratch until a couple of years ago, I just thought you opened the jar or called the local takeaway! I mean it all seemed a little complicated, when the list of ingredients is super long, and talk of making a curry paste and you know you have quite a few ingredients missing! No wonder it seems simpler to reach for the “oh hello takeaway menu” option! Fear not this one is for you!

So, here is a simple curry that gets you started on your making your own curry adventure. In my humble opinion when making one there are a few key spices that you need, one being Cumin and  the other Ground Coriander. I like to always add Turmeric because it is super good for you and makes the dish an awesome colour, but be warned it stains! So, those are the three spices you need here, no long list required!

With these perfect Petty Pan summer squashes and still a shed load of courgettes to get through, a summery squash curry fits perfectly on a chilly August evening!

Patty pan squash

I’m being deliberately vague with how many extra vegetables to add in, as it depends firstly on what you have to hand  – I had mushrooms and some broccoli, and secondly how many there are of you eating. You can use any vegetables!

Summer curry

Summer curry

A spoonful of coconut oil or regular oil
2 tsp cumin
2 tsp ground coriander
2 tsp turmeric
A thumb size piece of grated ginger
2 spring onions
1 chilli (unless you don’t like heat)
1 tin of coconut milk
2-3 courgettes
3 petty pan squash
A handful of mushrooms
Broccoli
Salt and pepper
A bunch of fresh coriander

1) In a large pan melt your coconut oil and add your cumin, ground coriander and turmeric to cook for a minute. The trick here is to not let them burn, so it is best to not be on too high a heat.
2) Add the onions, ginger and chilli and coat in the spices.
3) Add in the rest of the vegetables and stir.
4) Add the coconut milk and bring to the boil. Turn it down to simmer gently for half an hour or so.
5) I cooked up some brown rice so it is good to get that on at the beginning because it takes about 30 minutes to cook.
6) When ready to serve mix through some chopped coriander and plate up!

You will be licking the plates with this one!

Don’t be intimidated by cooking from scratch it just takes a little planning and then gradually you will get the confidence to start adding some more spices and experimenting.

Happy cooking!

Veronica x

 

0 Comments

Leave a Reply

Your email address will not be published. Required fields are marked *