Posts Tagged ‘vegetable curry’

Not a recipe that normally springs to mind in the middle of June but this isn’t a normal June.

Perhaps it’s new normal June!

Normally (!) we would be eating supper outside–sun going down–cats on the wall–cows in the field–pale blue sky streaked with high-flying plane tracers–and remarking on how lucky we are!

Instead we enjoyed this in the warmth of the kitchen, in nodding agreement that this was indeed not normal.


1 onion–chopped small

2 garlic cloves–chopped

2 tbs olive oil

1 tsp black mustard seeds

1 tsp (each) turmeric, cumin powder, powdered ginger

1/2 tsp (each)  coriander powder, cayenne powder

8oz tinned [canned] or fresh tomatoes–chopped

1 pint/500 ml stock (You probably won’t need it all!)

2 celery sticks–sliced in small (wine cork) size

1 smallish sweet potato–peeled and cubed

3 fennel bulbs–outer leaves removed, cored, cut in half vertically and each half cut thrice (i.e. six pieces in all–the ones in the photo are a tad too large)

3 tbs cooked chickpeas

salt to taste–bearing in mind there is salt in the stock

3 tbs coconut cream* or whisked smooth low fat yogurt

  • Heat the oil in a medium pan and add the mustard seeds.
  • When they start to pop add the onions and garlic, mix them in and sweat them until they soften and begin to colour.


  • Add the rest of the spices, the salt and mix in.


  • Add the tomatoes and cook on for five minutes to let them form a sauce.


  • Add half the stock and cook on for 5 minutes.


  • Add the cut up vegetables and mix in.
  • Cover and cook for 30 minutes–checking now and then that it doesn’t dry up (as it very nearly did for me!).
  • Add more stock as you need and cook on.
  • Turn off the heat and let it cool down.
  • When you are ready to eat, stir in three tablespoons coconut cream or whisked low fat yogurt and gently reheat.


*The difference between coconut milk/cream and cream of coconut is fully explained here: 


It looks like milk, it is NOT sweetened and it does NOT taste of coconut!


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