Rich & Creamy Vegetable Curry

Making curry paste might seem like a palaver but it’s easy. Most of the work is done in the food processor and the flavour is deeper and fresher than the shop-bought paste. This paste is quite mild so add another fresh chilli and/or more chilli powder if you prefer more heat.

Ingredients:

FOR THE CURRY PASTE

1 teaspoon cumin seeds

1 teaspoon coriander seeds

½ teaspoon mustard seeds

1 teaspoon hot chilli powder

1tablespoon hot smoked paprika

2 garlic cloves

3 cm(1 ¼ inch)piece of fresh root ginger, peel and coarsely chopped

2 teaspoon garam masala

1teaspoon sea salt flakes

2 tablespoon olive oil

2 tablespoons tomato paste

(Concentrated purée)

2 red chillis, finely chopped

FOR THE CURRY

200 g (7 oz) potatoes, chopped into 1cm (1/2 inch) dice

2 medium sweet potatoes, about 400g (14 oz), chopped into 1cm (1/2 inch) dice

1 medium eggplant (aubergine),250 g (9 oz), chopped into 1 cm (1/2 inch) dice

75 ml olive oil

Sea salt flakes

Freshly ground black pepper

2 onions, finely chopped

350 ml (12 fl oz) tomato passata

(Puréed tomatoes)

400 ml (14 fl oz) coconut milk/or soy single cream

1 medium zucchini (courgette), halved lengthways and cut into 5 mm (1/4 inch) slices

Chopped coriander (cilantro), to serve

Method:

To make the curry paste, toast the seeds in a dry frying pan until fragrant. The mustard seeds.will start to pop when ready. Set aside to cool. Put the remaining paste ingredients in a mini food processor or mortar, add the cooled seeds and blitz or pound to a paste.

Heat the oven to 200°C (400°F/Gas 6). Toss the potatoes, sweet potatoes and eggplant with half the curry paste and 2 tablespoons of the vegetables oil in a large baking tray. Season with salt and pepper and roast for 30-40 minutes until the potato is tender.

Meanwhile, heat the remaining oil in a large pan and cook the onions, stirring frequently, over a medium-high heat until soft and starting to turn golden, about 8 minutes. Stir in the remaining curry paste and cook for 4 minuets more. Add the tomatoes passata and 150 ml (5 fl oz) water and cook, stirring, until the oil start to separate from the sauce. Add the coconut milk and more salt and pepper. Add the roasted vegetables and the zucchini.cook for 5 minutes. To serve, scatter with coriander and enjoy with basmati rice or vegan naan bread.

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