This plant-based curry bursts with bold spicy flavors, beautifully balanced by a sweet and fiery apple chutney.
less than 30 mins
10 to 30 mins
By Gemma Ogston
From Saturday Kitchen
For the paste
- 1 green chilli, chopped
- 2 garlic cloves, peeled
- 2cm/¾in fresh root ginger, peeled and roughly chopped
- ½ tsp ground turmeric
- 1 small red chilli, seeds removed and chopped
- ½ tsp garam masala
- 1 tsp ground coriander
- 2 tbsp olive oil
- ½ tsp ground cumin
For the curry
- 1 tbsp coconut oil
- 2 medium potatoes, peeled and cut into small cubes
- 400g tin chopped tomatoes
- 2 carrots, peeled and sliced
- 1 red onion, chopped
- 50g/1¾oz frozen peas
- 1 green pepper, seeds removed and chopped into squares
- 1 red pepper, seeds removed and chopped into squares
- 100g/3½oz green beans, trimmed and sliced in half
- 150g/5½oz Brazil nuts, chopped
- 100g/3½oz baby spinach leaves
For the apple and ginger chutney
- 2 tbsp olive oil
- 2cm/1in fresh root ginger, peeled and finely chopped
- 4 cloves
- 3 apples, peeled, cored and chopped into 2cm pieces
- 5 tbsp brown sugar
- 1 tsp red chilli powder
- 100ml/3½fl oz apple cider vinegar
To make the paste, place all of the ingredients and a splash of water into a food processor or blender and blend on high until a paste is formed.
To make the curry, heat the coconut oil in a large saucepan over a medium heat. Add the paste and cook for a few minutes, stirring all the time. Add the onion and potato and cook for about 3 minutes, stirring.
Add the tomatoes and 250ml/9fl oz hot water and cook for 1 minute. Add the rest of the veggies, apart from the spinach, stir and cover with a lid. Turn the heat down to low and cook for about 20 minutes until the veggies are softened. Add the Brazil nuts and spinach and cook for another few minutes.
Meanwhile, to make the chutney, heat the oil in a large saucepan. Add the ginger and cloves and cook for 1 minute. Add the apple and cook for another 2 minutes over a low heat.
Add the sugar, chilli powder and vinegar and stir. Add 100ml/3½fl oz water and cover with a lid. Cook over a low heat for 5 minutes, stirring occasionally.
Serve the curry in deep bowls with a spoonful of the chutney.