This delicious vegetarian curry serves up to eight people for a hearty dinner. The best bit is that there’s enough leftovers for you to whip up a curried veg soup for two as lunch the next day.
When making this vegetable dish, vary the recipe according to what’s in your fridge. You could use carrots instead of butternut or potatoes instead of cauliflower. It really is quite versatile.
1 tbsp sunflower oil
1 red onion, chopped
2 garlic cloves, crushed
1cm root ginger, peeled and grated
2 red chillies, deseeded and chopped
400g cook-in curry sauce
400g tinned chopped tomatoes
650g butternut, cubed
1 cauliflower, broken into florets
200g frozen peas
2 tbsp fresh coriander leaves
For the dinner
1 Heat the oil in a large flameproof casserole dish. Fry the onion for 5 min to soften, then add the garlic, ginger, and chilli; cook for 1 min.
2 Pour in the cook-in curry sauce and the tinned tomatoes. Fill the tin with warm water and pour into the dish.
3 Add the butternut and cauliflower, season, stir to combine. Cover and simmer gently for 30 min, until the vegetables are tender. Stir in the peas and cook for a further 2 min. Serve topped with coriander leaves.
For the leftovers lunch
1 Blitz 400g leftover curry with 600ml vegetable stock using a hand blender.
2 Warm through and serve topped with a dollop of plain yoghurt, some fresh coriander leaves and black pepper.