This vegetable curry is packed with earthy flavour from the rich, turmeric coconut sauce and all the wonderful vegetables included. You can throw in whatever veggies you have lying around so it’s absolutely perfect for using up leftovers for a great weeknight meal!
If you’re like me and have about a gazllion spices in your cupboard, and are looking for a way to use some of them, then look no further, this curry is IT. You know it’s a goodun when your husband gets home from work and the first thing he says is “wow something smells good!”. I promise this one won’t disappoint…
I’ve chosen aubergine, carrots, zucchini, bell peppers and chickpeas as a base for my curry, but if you have other things lying around in your fridge you want to use, go ahed and add it in, there’s really no hard and fast rule here. The chickpeas add a touch of good protein and have a wonderful, melty flavour which blends with a curry so wonderfully.
Then there’s the sauce, oh my goodness the sauce guys. It starts off with a blend of turmeric, curry powder, cumin and coriander, toasted with the vegetables until it becomes fragrant, then mixed with thick, creamy coconut milk. The coconut milk just absorbs the flavours of all the spices and vegetables, bringing everything together in a delicious, thick vegetable curry.
You have to try this one for yourself one night this week!