This Golden Vegetable Curry is my favourite winter comfort food, and I’ve been meaning to share it with you for a while since if appears on our dinner menu once a week. As much as I like trying new and interesting dishes on a regular basis when I find a favourite I become a bit obsessed and cook it over and over again. Especially since, in the depths of winter, this curries golden colour reminds me of the summer sunshine I’m missing.
Packed full of vegetables, hidden beneath a golden blanket, it’s warming and nutritious. It’s also versatile too. You can really use whatever vegetables you have on hand, however I like to use a mixture, for a bit of colour variety, so it almost looks like a golden rainbow. I also like to throw in a tin of chickpeas now and again, for some added protein. You can even throw in some meat or fish if you like.
As with all curries, it’s also makes wonderful left overs.
- CURRY PASTE:
- 2 tsp of coriander seeds
- 2 tsp of cumin seeds
- 6 cloves of garlic, peeled
- 1 onion, peeled and roughly chopped
- 2 tbsp of roughly chopped ginger
- 2 red chillies, tops removed and deseeded
- 1 tbsp of ground turmeric
- 2 tsp of salt
- 2 tsp of sugar
- 1½ tbsp of olive oil
- 1 large onion, peeled and roughly chopped
- 3 potatoes, peeled and cubed
- 4 carrots, peeled and roughly chopped
- 1½ cups of button mushrooms, trimmed and quartered
- 400ml tin of coconut milk
- 1 red capsicum, deseeded and roughly chopped
- 2 dozen green beans, trimmed and cut into thirds
- 2 cups of baby spinach leaves
- Begin by making the curry paste. Place all of the ingredients into a food processor and process until well combined.
- Place a large saucepan over a medium heat and add the olive oil and cook the curry paste for 5 minutes, until aromatic. Add the chopped onion, potatoes, mushrooms and carrots. Coat in the curry paste before adding the coconut milk. Reduce the heat to a medium low and simmer for 20 minutes, or until the potato is tender. Add the capsicum and simmer for further 5 minutes. Finally add the green beans and spinach leaves and cook for a few minutes so that the spinach wilts. Serve with steamed rice and pappadums.
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