A hearty warming vegetarian curry, perfect for those nights that you don’t feel like cooking meat!

You can add or substitute any vegetables in this curry. Use whatever you have in the fridge!

Prep time: 15 mins
Cook time: 45 mins

INGREDIENTS
2 tbsp vegetable oil
1 onion, chopped
1 tbsp cumin seeds
1 tbsp coriander seeds
5 cloves garlic, minced
2 tsp minced ginger
1 tbsp turmeric powder
1/2 tsp cayenne powder
1 carrot, diced
1/2 capsicum, diced
1 cup cauliflower, roughly chopped
1/2 cup green beans, cut into 3cm lengths
3-4 mushrooms, sliced or diced
400 g can of crushed tomatoes
400 ml can coconut milk
2 tsp tamarind paste (can be replaced with minced ginger)
1/2 tsp salt
1/2 cup broccoli, roughly chopped
400 g can brown lentils, drained and rinsed well
1 cup chopped coriander

Heat the oil in a large pot over a medium-high heat. Add the onion and gently fry until opaque.

Add the cumin and coriander seeds and toast for about 45 seconds. Add the garlic and ginger and fry for about 15 seconds before adding the turmeric and cayenne.

Add all of the vegetables (except the broccoli) and quickly stir through the spice mix. Once coated in the spices add the tomatoes, coconut milk, tamarind and salt.

Turn the heat up slightly to bring the curry to a simmer, keep stirring to make sure its not sticking to the pot. Turn the heat down to a low heat, cover and simmer for 30 minutes. Check the curry occasionally to make sure its not sticking.

Remove the lid, stir through the broccoli and lentils. Turn the heat back to a medium heat and simmer with the lid off for 10 minutes. Turn off the heat, stir through the coriander and serve with Basmati rice.