This tasty vegetable curry is packed full of flavour and only requires a handful of ingredients, most of which you probably already have knocking around in your fridge and kitchen cupboards.
You can also pad it out with any other vegetable that may need using up – we think sweet potato, butternut squash and fresh tomatoes would make tasty additions. Plus, if you're a keen gardener, it's a great way of getting creative with the first harvest of the year.
With a spicy kick, it is sure to warm you up after coming indoors from the fresh spring air. Prepare enough for a single meal, or batch cook, freeze and enjoy at a later date.
Discover more tasty recipe ideas and inspiration over on our food hub. There are plenty of ideas for using up leftovers and making the most of whatever is in the fridge.
- Special thanks to The National Trust for sharing this tasty recipe with us
Vegetable curry with potato, pepper and courgette
- Vegetable oil, 50 millilitres
- Fresh ginger
- Ground coriander, two teaspoons
- Pinch of chilli flakes
- Two onions, roughly chopped
- 2 cloves garlic
- White cooking wine, 50 millilitres
- One tin of chopped tomatoes
- Tomato paste, 80 grams
For the curry:
- Courgette, 300 grams sliced
- Red peppers, 200 grams roughly chopped
- Potatoes, 200 grams cooked and roughly chopped
- Natural yoghurt, 50 grams
- Fresh coriander, roughly chopped
- Salt and pepper, for seasoning
1. Place a large pan over a medium heat and when hot add half the oil, spices, chilli flakes, onion and garlic. Sauté lightly for 10 minutes, or until the onions become translucent and soft.
2. Add the wine to the pan and stir to deglaze the pan.
3. Add the tomatoes, tomato paste and 2 litres of water. Bring to the boil then reduce to a simmer for around 10 minutes. Remove from the heat and blitz until smooth.
4. Place another pan over a medium heat and when hot add the remaining half of the oil and the courgettes, peppers and pre-cooked potatoes. Sauté them gently until they start to colour.
5. Add the pureed curry sauce to the vegetables along with the yoghurt and coriander, stir well then add a further 100ml water, bring to the boil then reduce to a simmer for five minutes. Test the peppers to ensure they’re cooked to your liking
6. Season to taste using salt and pepper.
7. Divide between your serving bowls and sprinkle over a little more chopped fresh coriander. Serve with a portion of bread or a small naan.