This week is National Curry Week, and I’d like to share my recipe for a homemade vegetable curry with you.
National Curry Week was set up by Peter Grove in 1998 to celebrate the Indian restaurant business and raise money for charity.
I come from an age where takeaways were a rare treat. Fish and chips now and then, but anything else was almost unheard of. A once a year Vesta Curry was considered exotic eating! Nowadays you can find almost every type of food imaginable on the high street and ingredients in every supermarket.
In recent years I’ve made my curries at home with a variety of jar or packet sauces not realising quite how easy it is to make yourself. Today I would like to share a recipe for homemade vegetable curry as my contribution to National Curry Week.
This is so versatile as you can add whatever vegetables you like. I particularly like carrots, celery, mushrooms, and sweet potatoes, but the variations are endless. You can bulk it out further with lentils thus making it a very economical meal.
One benefit of this method is that you can make up a large pan of curry sauce on the hob and then add to separate pots with different ingredients in (ideal if you have fussy eaters, vegetarians and, meat eaters to cater for) It can then all be cooked at the same time in the oven, for all the family to eat together without the need to make many different meals.
Olive oil and sprayable sunflower oil
1 tablespoon curry powder
sprinkle of salt and pepper
1/2 teaspoon of each – garlic, coriander, turmeric, garam masala
Vegetables of choice
Cornflour to thicken if desired
Vegetable stock (see instructions to make from scratch)
Lentils and sweet potato (optional)
- Spray a little sunflower oil into a small pan and fry off chopped onions.
- Cover the base of a large saucepan with olive oil and gently heat.
- Stir in 1 heaped tbsp of curry powder then add seasonings of choice.
- Mix in vegetable stock.
- Add tomatoes (tinned is fine).
- If you like a thick sauce add in a little pre-mixed cornflour and stir well for a few minutes until sauce is smooth.
- Add all your prepared chopped vegetables into a casserole dish then pour the sauce over and mix all ingredients together well. Cook at 180 degrees for around an hour.
- Serve on a bed of rice or cous cous depending on preference or dietary requirements.
* I’m not overly keen on tomatoes so I only use 1/3 tin of a supermarket value brand. I then freeze the remainder in two portions ready for the next time I make a curry.
* Buy your herbs in the world food aisle as they are usually much cheaper.
Do you have any alternatives to this curry recipe?
What ingredients do you like to use?
You might also like to see my recipes for: