Vegetable Curry
Serves: 4-6
  • 1 tbs oil
  • ½ tsp cumin seeds
  • ¼ tsp black peppercorns
  • 4 green cardamon pods
  • ¼ tsp ground turmeric
  • 1 onion, finely chopped
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp garam masala
  • 1 red chilli, finely chopped
  • 2 cloves of garlic, crushed
  • a knob of ginger, grated
  • 400g tin chopped tomatoes
  • 270ml tin coconut milk
  • salt
  • vegetables of choice chopped into small chunks (1 large potato, 1 carrot, small piece of pumpkin, 1 zucchini, capsicum,few green beans, 4-5 mushrooms quartered)
  • coriander leaves, to garnish
  • basmati rice to serve
  1. Heat the oil in a large saucepan and fry the cumin seeds, peppercorns, cardamon pods and turmeric for 2-3 minutes.
  2. Add the onion, garlic, ginger and chilli and fry until the onion changes colour, stirring so that it doesn't burn.
  3. Stir in the cumin, coriander, garam masala and fry for a couple of minutes, stirring all the time so the spices don't stick to the bottom of the pan.
  4. Add the chopped vegetables and stir to coat with the spice mixture.
  5. Add the tomatoes and coconut milk and mix through. Simmer over a low heat until the vegetables are cooked through. Season to taste.
If you are adding a tin of chickpeas or beans, do so at the end, just before the vegetables are cooked through. They only need heating and adding them at the end means they won't turn to mush.
Recipe by Villiers Brown at