Freezer Friendly: Mixed Vegetable Curry
If your freezer is ready for you to fill with delicious food, this is a delicious batch cooking freezer friendly recipe that’s just perfect for making ahead.
- 2 tbsp curry powder
- 1 tsp All Spice powder
- nutmeg powder, 1 tsp
- 1 1/2 tsp paprika
- 2 tsp dried thyme leaves
- 1 tsp cumin powder
- cayenne pepper, 1 tsp
- 1 tsp pepper
- 3 tbsp olive oil
- 2 shallots, chopped
- 1 large chilli, deseeded and finely sliced
- 3 garlic cloves, minced
- 1 red pepper, chopped
- 2 x 400g tins chopped tomatoes
- 500 ml vegetable or chicken stock
- 1 aubergine, diced
- 2 sweet potatoes, chopped
- 180g cauliflower florets (can be frozen)
- 115g frozen peas
- 3 handfuls baby spinach
- handful of finely chopped coriander, plus more for garnish
- salt and pepper
- plain yoghurt
Heat oil in a large pan over medium heat. Add garlic, cayenne and shallots, cook for 2 minutes.
It’s now time to add the Spice Mix and cook, stirring constantly, for about 2 minutes until the spice is combined. Put in the red pepper and aubergine, cook for a minute.
Next, mix in the tomato, stock, potato and cauliflower. Bring to simmer, cover and lower heat a little. Simmer for around 15 minutes, then remove lid and simmer for another 15 minutes. Until sauce has thickened up and the sweet potato is soft.
Add peas, stir, cook for 5 minutes. Add coriander and spinach, stir until wilted. Season to taste and serve over rice. Garnish with yoghurt and more coriander, enjoy!
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