This plant-based curry bursts with bold spicy flavors, beautifully balanced by a sweet and fiery apple chutney.
Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Serves
Serves 4
Dietary
Vegetarian
By Gemma OgstonFrom Saturday Kitchen
Ingredients
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
Method
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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.
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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.
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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.
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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.
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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.
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Serve the curry in deep bowls with a spoonful of the chutney.
