Quick vegetable curry

Not yet rated

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.

First published in 2015

Ingredients

Metric

Imperial

Equipment

  • Blender

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
First published in 2015

Paul Heathcote’s love affair with cooking began at home in his early teens. He went on to win two Michelin stars and own multiple restaurants in the North West.

Get in touch

Please sign in or register to send a comment to Great British Chefs.

You may also like

Load more