Vegetarian Curry

Looking for a fuss free children's supper? This is the one for you. I've never met a child who doesn't like it. It's certainly what our household will need today after day 1 back at school. Suspect emotions will be running high!

I've taken this recipe from the River Cottage Children and Toddler Cookbook and tweaked it.

  • 2 tbsp coconut oil
  • 1 heaped tsp cumin seeds
  • 1 onion, chopped
  • 1 garlic clove, grated
  • a small knob of fresh ginger, grated
  • 1/2 red chilli, deseeded and finely chopped (optional, or more if you like)
  • 2 heaped tsps turmeric
  • 400g tin chopped tomatoes
  • a couple of handfuls (about 250g) of mixed chopped veg (any will do; particular hits with us are broccoli, green beans and baby corn)
  • 400g tin white beans or chickpeas, drained and rinsed
  • 400ml vegetable stock

Method

Prepare the onion, garlic and ginger by blitzing each in a food processor. This is super quick and means that even the fussiest of eaters won’t notice the finely minced onion.

Heat the cocounut oil in a large casserole dish. Add the cumin seeds and fry gently for a minute or two, then add the onion, garlic, ginger, chilli and turmeric. Cook for a few watchful minutes (you don't want it to go brown).

Pour the tinned tomatoes into the casserole, stir everything together and bring to the boil, then reduce to a gentle simmer. Cook, uncovered, stirring often (for about 15 minutes) until the mixture reduces and thickens.

Add the mixed veg, beans or chickpeas and stock to the saucepan. Return to a gentle simmer and cook for around 45 minutes, stirring often to ensure bits don't catch, until the veg are tender and the sauce is thick. If you're using any tender veg (e.g. broccoli or peas) add them towards the end of the cooking time so they don't go mushy.

Serve with brown rice.

This amount serves 6 children. I usually double the quantity so I can freeze leftovers.

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