This vegetable curry recipe from Paul Heathcote is remarkably simple to make, providing a curry dinner with little wait and fuss. Despite being quick, this vegetarian recipe has a wonderful range of Indian inspired flavours well-suited for a cosy meal or a summer dinner in the garden.

Method
1.
Place the onion, ginger and garlic into a blender and blend into a purée
2.
Heat up a large saucepan, add a little oil and add the puréed onion mix. Cook for 2-3 minutes before adding the curry paste and chilli. Cook for a further 2 minutes
3.
Pour in the water, tomatoes and chickpeas and cook until quite dry - this should take about 5-6 minutes
4.
Add the spinach and coriander, and season with sea salt and pepper. Cook until the spinach has wilted, then serve
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Ingredients

Equipment

  1. Blender

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This vegetable curry recipe by Paul Heathcote is marvellously quick for being so delicious. The vegetarian curry is a great mid-week meal to put together

Vegetable curry recipe Tweaks

What's this?
Thaps
In the fourth step instead of adding spinach try adding green lentils which are soaked overnight and cooked and also you can add some finely chopped green chilli according to your spice pallet.
Also I have a wonderfull recipe for homemade curry paste..
Homemade Curry paste:
Ingredients:
2 medium onions chopped
4 large tomatoes
1 stick cinnamon
4 whole cloves
2 cardamom
2 tsp poppy seeds or sesame seeds or both
4 tsp cooking oil

Method:
Add the oil and fry all the above ingredients until halfway cooked.
Let them cool and blend everything together which shall form a thick paste.
This will keep in the fridge for 2 weeks.
Voila!!!
12 June 2013


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