Freezer Friendly: Mixed Vegetable Curry

Spice Mix:

• 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

Curry:

• 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

Method

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!

Use our hashtag!

I am so excited that you are making a recipe and would love to see how it turns out. Make sure to use the hashtag on social media!

#VIVRELEREVE