A healthy, homemade vegetable curry with a tonne of vegetables that most households will already have in! Potatoes, surely everyone has those and are even you British if you haven’t got a tin of lentils lying around in the cupboard. To be honest, I’m pretty sure we all have a cauliflower we don’t know what to do with as well?! Look no further…
Here at Ped’s Kitchen we do a lot of meat heavy dishes. Don’t get me wrong, I love a good burger or a Katsu Curry, but sometimes I just crave vegetables! I’m pretty sure I’m on my own saying that when I’m doing a blog with these two carnivores!! Haha! But I really just love having lots of veggies and feel like I’m combating all the cookie calories that I’ve been putting in! You know the Ying to my Yang!!
One of our followers commented on our Chicken Katsu Curry post that they would like us to do something with Cauliflower. So we did them a vegetable curry with Cauliflower in 🙂
FOR THE GARLIC & CORIANDER NAAN BREAD:
- 250g of Strong Bread Flour
- 1 tsp of Salt
- 2 tsp of Sugar
- 1/2 tsp of Baking Powder
- 150ml of Milk
- (we used Oat Milk again, it’s all we usually have at our house)
- 2 tbsp of Oil
- Knob of Butter
- 1 Chopped Garlic Clove
- Chopped Coriander
- Measure out your flour, sugar, salt and baking powder into a bowl and begin to mix.
- Once mixed, in a measuring jug, measure out 150ml of milk and add the oil.
- Slowly pour this into the flour mixture, mixing well with your hand. Ensure that you get a good coverage whilst doing this.
- At this point you can determine if you need a little more milk, to flour ratio.
- Once the dough forms, put this onto a clean flat surface and start kneading for around 10 minutes. Give it a good old rub in get this into a nice round shape.
- Once your 10 minutes are up, grease the bowl with oil and put in a warm place with a damp towel covering.
- At this point I started to make the curry. It fits in well with timings and doesn’t matter if you run over.
- When you are ready to start cooking, split your dough into how many you require. This recipe made 4. Roll out each piece flat with a rolling pin, or use your hands the best you can.
- Pat your chopped coriander into the naan. Prick the naan a few times with a fork and put under the grill on a hot baking tray. Cook for 1-2 minutes but keep checking. Make sure your tray is hot to cook the underside.
- Heat a little bit of butter and garlic in a pan and drizzle over to finish.
FOR THE VEGETABLE CURRY:
INGREDIENTS (SEEMS LIKE A LONG LIST, BUT WORTH IT):
- 1 Head of Cauliflower
- 2 White Potatoes
- 1 Onion
- 1/2 Red Pepper
- 1 Garlic Clove
- 1/2 Yellow pepper
- 1 Green Chilli
- 1 Thumb of Ginger
- 1/2 Tin of Chopped Tomatoes
- 1 Tin of Lentils
- 300ml Vegetable stock
- 1/2 Can of Coconut milk
- Vegetable Oil
- Cumin seeds
- Coriander/cilantro seeds
- Mustard seeds
- 3 Cardamon pods
- 2 teaspoon of curry powder
- 1/2 teaspoon of chilli powder
- Right, lets, get going…you need to prepare all of your veggies so start chopping your white potatoes, onion, red pepper, green chilli, garlic and your ginger.
- Put 2 tablespoons of oil into your pot/pan. Leave for a minute to heat up slightly, then add a teaspoon each of cumin, coriander and mustard seeds followed by the cardamon pods.
- Once they’ve been in for around 2 minutes add your chopped onion, ginger, garlic and green chilli and stir for a further 3 minutes.
- Add in your cauliflower, potatoes, butternut squash and peppers, put in 1 teaspoon of curry powder. Leave to cook in the pan for a minute whilst you boil the kettle and get the vegetable stock ready.
- Add in your half tin of chopped tomatoes. Stir it all up, measure out your vegetable stock and then pour that in. Leave on a low heat to simmer for 15 minutes to let some of the liquid reduce. Keep stirring every few minutes to ensure it doesn’t stick to the bottom of the pan.
- You can now add your coconut milk and your lentils. You also need to add your second teaspoon of curry powder and your chilli powder for a bit more of a kick!
- Leave to simmer for a further 5- 10 minutes and then your ready to serve.
Whilst your vegetable curry is simmering for the last 5-10 minutes, this is where we put the rice on to cook and put the Naans under the grill! Scroll back up to the Naan bread method to see how to finish off, Don’t worry, even if you need to turn your curry off it will sit nicely!
Thanks for visiting!
Thanks for coming onto Ped’s Kitchen to see another one of our posts! We really appreciate your support and we hope you’re enjoying all of the recipes!
Here are a few of our most recent healthy options posts below, see if any take your fancy!
- Everything in Stir Fry Recipe
- Crab Linguine
- Seabass with spiced lentils and tender-stem broccoli
- One-Pot Pasta Puttanesca
- Sweet Potato, Spinach and Lentil Curry
Follow us on social media? Why not… click on the links below to see what we’re up to on those!!