Meat Free Monday recipe: Quick vegetable curry • Breadsticks & Blush
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Meat Free Monday recipe: Quick vegetable curry

Vegetable curry

Meat Free Monday recipe: Quick vegetable curry

Meat Free Monday is commonplace these days and I’ll post a recipe every Monday that you can indulge in. Today, it’s a very easy vegetable curry.

Even though today’s Meat Free Monday recipe has “curry” in the name, it’s not a real curry. The most delicious curries take time, you can’t rush them, but this one, though still delicious, is a bit of a cheat.

Prep time: 15 minutes

Cooking time: +-40minutes

Serves: 2 portions

Skill level: 2

Ingredients

  • 1x  cup of rice
  • 1/2 brinjal
  • 2x carrots
  • 1x cup of frozen peas
  • 1x potato
  • Curry powder (mild or hot, depends on your taste)
  • 1x cup of stock
  • 1x tsp oil
  • 1/2 tsp of crushed garlic

Aubergine

Carrots

Method

While prepping the vegetables for the curry, boil the rice until light and fluffy and set aside.

Cut the vegetables into chunks and par-boil it until it’s 3/4 done. Keep the frozen peas aside until later, however.

In a pan, fry the garlic and the curry spice in oil for a minute or so. Add a cup of vegetable stock and simmer. Drain and add the vegetables to the pan when it’s par-boiled. You can also now add the frozen peas and simmer for 8-10 minutes.

Keep testing the vegetables to avoid over boiling and becoming too soft. Take off the heat once you are happy with the texture and the flavour. Stir in the coriander at almost the last minute.

That is it! Serve with rice and garnish with coriander. Enjoy.

Tip: par-boil the vegetables in the same pot by adding it in at different times taking into consideration which will be done fastest. In this case I started with the potato, then the carrots and lastly the brinjal.

This Meat Free Monday recipe is easy and doesn’t take too much time to prepare when you’re already tired from a Monday at work.

Anne Dolinschek
Anne Doli
[email protected]
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