Veggie Curry

I love veggie curry.

It's warm, flavourful and you can use almost any vegetables. It's my favourite dish to make when I don't feel like cooking or when I have a busy week, because you can make big pot of it and serve it for 3 days straight with something else on the side each day. It goes well with rice, naan bread, flatbread or any bread really!

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Makes about 2.5 l pot worth of curry.

Ingredients :

3 tbsp olive oil or veg oil

salt

1 medium-sized white onion

3 cm piece of fresh ginger

1/2 tbsp dried coriander leaf

1/2 tsp ground coriander

1/2 tsp cayenne pepper

1 tsp ground turmeric

1 tbsp of medium hot curry powder (optional -if not using increase the amount of other spices and herbs)

2 pieces or dried lemongrass (optional)

1 can of full fat coconut milk

3 small sweet potatoes

2 carrots

1/2 can of chickpeas

1/2 can of chopped tomatoes

hot water

handful of fresh coriander (optional)

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Method :

1. Peel and finely dice the onion. Wash, peel and slice the ginger. Put your pot over medium heat and pour the oil in. After it's hot put the onions and ginger in.

2. Turn down the heat to low. Add pinch of salt, dried coriander leaf, ground coriander, cayenne pepper, turmeric, curry powder and dried lemongrass (if using). Let it cook for about 5 minutes until onion is golden in colour.

3. Add coconut milk and keep it over low heat for 5 minutes to infuse it with spices. Add chopped tomatoes and pinch of salt, let it simmer for 5-10 minutes.

4. Wash, peel and dice carrots and sweet potatoes. Add chickpeas, carrots and sweet potatoes to the pot.

5. Add hot water, we want it cover all the veg, but keep the curry relatively thick. Add pinch of salt and let it simmer over low heat for about 20-30 minutes (until your vegetables are soft).

6. When curry is ready you can add handful of chopped fresh coriander and stir it in or garnish each portion when you serve it.

Enjoy!