Recipe: 4-carrot-cauliflower-potato curry

I’ve accumulated a few reduced price vegetables this week and shared my fairly basic recipes. For me it’s about reducing food waste by purchasing food close to the Best Before Date, and making sure I use it!

I committed to vegetarianism a few years ago and want to build up my recipe ideas, making food interesting. I have recovered from an eating disorder, so it’s good to eat, and cookery forms part of my recovery.

With leftover root vegetables, it’s simple enough to make a decent curry. This is so easy, you must try it!

Here’s mine:

Half a chopped cauliflower; 7 new potatoes quartered; half a large onion, 4 carrots peeled and sliced.

Fry your chopped onion in olive oil for 5 minutes until soft. Add two teaspoons of curry powder and ground coriander. Stir! The oil will turn a nice colour and the smell? It’s good!

Add your chopped vegetables and try and coat the vegetables with the spicy oil. Stir!

Add a tin of chopped tomatoes, plus a mug full of vegetable stock in boiled water. Add a couple of cardamon pods, half a teaspoon of ground ginger and a teaspoon of paprika.

Bring the pan to the boil. Simmer for an hour. At the last 10 minutes, add some peas or spinach, and fresh coriander if you have it.

Simmering vegetable curry

Boil yourself some rice. I use half a mug of rice per person and then two mugs of water per half mug of rice. Then serve piping hot with a glass of Indian Tonic Water with a slice of lime.

Cauliflower, 4-carrot and new potato curry with rice. Suitable for vegans and vegetarians.

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From tiny acorns mighty oaks grow.

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