I often struggle making tasty curry’s, but this vegetable curry is a hard one to mess up. It took around 40 minutes to make, and has 1.5 syns and was enough for two biggish servings, if you doubled the quantities it would be fine for more servings.
- 2 white potatoes cubed
- 1 large courgette sliced
- 1/2 red pepper sliced
- 1 onion sliced
- 10 mushrooms sliced
- 2 garlic cloves
- 2 tbsp of mild curry powder
- 2 tsp of coconut milk powder
- 1/2 a tub of passata
- spray oil
Using spray oil and a little of the curry powder, put the potatoes, courgette and red pepper in the oven for around 20 minutes to soften.
Once they are soft, sautee the onion, mushroom and garlic in a pot for a few minutes, then add the remaining curry powder and ensure it is mixed well, cook for another couple of minutes. Add the veg from the oven and passata and mix.
At this point I boiled the kettle and added an undetermined amount of water, you have to cook it on the hob for around 20 minutes to ensure the spices get through it all, so add enough to keep it liquidy, I would guess around 400ml. (This seems to be how much of my cooking goes, just throw it in and hope for the best!).
In the last 5 minutes I mixed my coconut powder with water, around 1/4 of a cups worth, to make a thin milk. You could also use coconut milk out of a tin if you like, I just find the powder is easier to store especially when you only need a little. 1 level tsp is 1.5 syns. I added the milk last and cooked for another couple of minutes.
We had this with rice and more speed veg in the way of purple and green cabbage. It was lovely, not too spicy, I could have chucked in some cayenne pepper but my husband wouldn’t have at it then so mild was fine.