Ten Minute Vegetable Curry serves 4-6
Ingredients:
1 tin black eyed beans
1 tin coconut milk
1 tin chopped tomatoes
1 large onion, sliced
1 thumb sized piece fresh ginger, grated
1 tbsp garlic paste
1 tbsp sunflower oil
2 courgettes, diced
10 new potatoes, cut into quarters
1/2 tsp caster sugar
1 tbsp garam masala
1 tsp tumeric
Basmati Rice ( I used 2 cups)
Sea salt
Method:
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Put rice in a saucepan and add double the amount of water. Cook according to instructions on the packet.
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Heat oil in a pan & add onions. Fry for 3-4 mins.
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Add garlic and ginger paste and stir. Continue to fry on a low heat for around 5 minutes. Don't let them go brown.
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Add all the vegetables and tins of tomatoes and coconut milk. Give it a good stir.
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Add in the garam masala, sugar and turmeric. Stir and bring to the boil.
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Fill one of the empty tins up with water and pour into the curry.
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Simmer until the potatoes are soft but not falling apart. This should take between 10-20 mins.
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Taste and season with salt. Taste again!
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When you are happy with the seasoning, serve it on top of the fluffy rice in a bowl.
