Vegetable Curry

Ingredients

1 large courgette, chopped

2 medium potatoes, peeled and diced

2 carrots, sliced

1/2 large onion, chopped

1 bell pepper, chopped

1/2 butternut squash or pumpkin, diced (optional for a seasonal touch)

1 tin chopped tomatoes

1 tin coconut milk

2 cloves garlic, minced

1-inch piece ginger, minced

2 tbsp curry powder

1 tsp turmeric powder

1 tsp ground cumin

1 tsp ground coriander

1/2 tsp chili powder (adjust to taste)

Salt and pepper to taste

Fresh coriander for garnish

Juice of 1/2 lemon

2 tbsp vegetable oil

Method

  1. Heat the vegetable oil in a large pot over medium heat. Add the choppedonion (using half) and sauté until soft and translucent, about 5 minutes.
  2. Add the minced garlic and ginger and cook for another 2 minutes untilfragrant.
  3. Stir in the curry powder, turmeric, ground cumin, ground coriander, and chilipowder. Cook for 1-2 minutes to release the flavours.
  4. Add the diced potatoes, carrots, butternut squash/pumpkin, and bell pepper.Stir to coat the vegetables in the spices.
  5. Add in the chopped tomatoes and coconut milk. Stir well to combine. Bring themixture to a boil, then reduce the heat and let it simmer.
  6. After 10 minutes of simmering, add the chopped courgette. Continue to cookfor another 15-20 minutes, or until all the vegetables are tender.
  7. Season the curry with salt, pepper, and lemon juice. Garnish with freshcoriander before serving.