Vegetable curry Recipe

Ingredients:

• 2 white onions
• 3 garlic cloves
• 1 inch piece of ginger
• 1 tbsp vegetable oil
• 12 curry leaves
• 300g butternut squash
• 2 large carrots
• 3 large parsnips
• 4 tablespoons of madras curry paste
• 1 tin of chopped tomatoes
• 200ml of water
• 1 tin of coconut milk
• 2 handfuls of chopped kale
• Cooked brown rice, to serve
• Yoghurt, to serve
• Mango chutney, to serve
• Chopped coriander, to serve

Prepare

Chop 2 white onions and finely grate 3 garlic cloves and a 1 inch piece of ginger. Heat up 1 tbsp of vegetable oil in a large saucepan and add the onions, garlic and ginger, along with 12 curry leaves. Cook for 5 minutes, stirring often.

Add vegetables
Meanwhile, chop 300g of butternut squash. Peel 2 large carrots and chop into even-sized chunks. Do the same with 3 large parsnips. Add all these to the pan, stir and cook for 2 minutes.

Stir in curry paste
Add 4 tablespoons of madras curry paste, stir well and cook for 4 minutes.

Simmer
Add 1 tin of chopped tomatoes and 200ml of water and bring to the boil. Reduce to a gentle simmer, pop the lid on the pan and cook for 25 minutes.

Add extra flavour
Add 1 tin of coconut milk and 2 handfuls of chopped kale and continue to cook for 5 minutes.

Serve and enjoy!