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Cover: Some like it hot

29Mar 12

Mild Vegetable Curry

Mild Vegetable CurryThis is a very simple vegetable curry dish that makes a good substitute for the usual casserole. It’s very mild so those of you who are not used to strong Indian spices can start here with a nice, gentle dish and perhaps build your way up to a hotter recipe in the future.

 

Many people like to serve this on top of white rice. That makes it even more filling. However, vegetable curry is quite substantial and can be eaten on its own as well. I suggest a cauliflower and mushroom curry as it is also quite a mild and creative way to eat your veggies.

The good thing about this mild vegetable curry recipe is that it can be prepared very quickly, and it’s not very expensive. Since it’s so hearty and nutritious, it makes a great meal for young children, especially in the winter. That means you can feed your whole family on a budget. And, it’s a great way to get kids to eat their vegetables!

Ingredients:

  • 1 aubergine, peeled and chopped into 2 cm by 2 cm pieces
  • 1 large potato, peeled and chopped into 2 cm by 2 cm pieces
  • 4 large carrots, peeled and chopped into 2 cm by 1 cm pieces
  • 4 tablespoons vegetable oil
  • 1 large onion, diced
  • 2 garlic cloves, diced
  • 4 tablespoons mild curry paste
  • 1 can coconut milk
  • 100ml water

Preparation Method:

  1. Preheat the oven to 200 degrees Celsius.
  2. Put the potato, aubergine and carrots into an oven-proof bowl with a lid (or a pot with a lid). Then, add 2 tablespoons of mild curry paste and 3 tablespoons of vegetable oil. Stir the ingredients gently so that all the vegetables are lightly coated with oil and curry paste. Put the oven-proof bowl with these vegetables into the oven and leave to roast for 25 minutes.
  3. In a large frying pan, heat up 2 tablespoons of vegetable oil until it is very hot. Next add the garlic. Fry the diced garlic for 2 minutes at medium heat. Then add the diced onion and fry for another minute. Add 2 tablespoons of curry paste. Stir it gently so that it is evenly distributed in the frying pan. Cook for 2 more minutes.
  4. Next, slowly stir in the coconut milk and the water. Lower stove to low heat and let simmer for ten minutes.
  5. Remove the roasted vegetables from the oven and add them to the sauce. Let simmer for 20 minutes.

Makes: 6 servings

Takes: 35 minutes

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One comment

  1. […] If you can find organic chicken breasts, that’s fantastic. We make these at least once a month now and serve them with home-made chips and peas. For a grown up meal that you could eat with your children try this roast chicken with home-made chips. If your’e looking to introduce your children to slightly more adventurous foods, try this mild vegetable curry. […]

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