The Musette: Mixed vegetable curry

A simple, but a very delicious dish that I conjured up from products and vegetables in my fridge, freezer and cupboard. This is the type of thing I’ll do on a fairly regular basis and serve it either as is or with plain brown basmati rice or an Indian flat bread. I tend to make a large portion because it’ll happily sit for several days in the fridge and the flavours tend to develop (and improve) over time. If I simply get fed up of eating it, I’ll freeze the remaining portions.

Ingredients (serves 6)

  • 2 large waxy potatoes, diced 
  • 1 large yellow onion, diced
  • 1/2 savoy cabbage, sliced 
  • 1 medium cauliflower, split into florets 
  • 500 ml (2 cups) coconut milk
  • 2 tbsp coconut oil
  • 3 tbsp Madras curry powder
  • 1 tbsp fresh garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 red chilli, slit and left whole (optional)
  • 1 tsp fennel seeds
  • 1/2 tbsp sea salt
  • 170g (1 cup) cooked chick peas 
  • 400g (2 cups) frozen spinach 
  • sea salt and black pepper to taste

Method

1. In a casserole (dutch oven) over medium heat gently fry the onions until translucent (20 minutes) then add the sea alt, the spices and aromatics and cook for around a minute. Now add the potato, cabbage and coconut milk. 

2. Preheat the oven to 200C/ fan 180C/400F/gas mark 6. Bake the casserole for approximately 30 minutes, stir, and bake another 20 -30 minutes, stirring infrequently, until the potatoes are fork tender. Add the chickpeas and spinach after approx. 45 minutes.

3. When the vegetables are done – but still retain some bite – remove from the oven, season to taste and serve.

Sheree’s Handy Hints

1.Using curry powder keeps it simple, but that means the quality of the curry powder makes a big difference to this dish. Use a high quality powder, use more or less according to taste. Or, make your own mix.

2. If you cook the chickpeas from scratch for this dish, about 1/2 the quantity uncooked will yield enough cooked for this dish. I slow cook mine in larger batches and freeze them so that I always have some on hand.

3. If you use fresh spinach rather than frozen, just wilt it in the vegetable mix when you remove it from the oven.

4. Feel free to swap around the vegetables depending on what you have to hand.

22 Comments on “The Musette: Mixed vegetable curry

  1. Pingback: ReBlogging ‘The Musette: Mixed vegetable curry’ – Link Below | Relationship Insights by Yernasia Quorelios

  2. This looks lovely, I’ll have to give it a go. I do love an easy-to-make crowd pleaser. Does leaving the chilli whole but split give extra heat or less? I usually slice them and throw them in willy nilly. I’m a hotter-is-better curry lover. The husband isn’t, which makes for some interesting shared meals!

    Liked by 1 person

    • I’m the same Helen but hubby isn’t, which is why I leave the chilli whole. I add additional chillis to my portion.

      Liked by 1 person

  3. I passed on the link to your page to my eldest daughter. She cooked this last night and tells me the meal was delicious. My sixteen-year-old granddaughter is a vegetarian and not normally a fan of curry, but this one she loved. Thank you, Sheree.

    Liked by 1 person

  4. looks like another good one. just to let you know : I save most of your recipes for further cooking, some I also print right away to try asap, I am definitely printing this one to make soon. And some of your recipes have become favorites like the so delicious vegan baked orzo that I make on a regular basis swapping vegetables with like spirited ones. Thank you !

    Liked by 1 person

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