Posted on January 05, 2016 by Jenny Cromack

Most people associate curries with visions of unhealthiness and lard but a homemade curry can be very healthy and is a great way to get lots of veg into your diet. If you’re not a veggie then, like I did for my husband, you can also add some chicken. I just cooked the chicken separately in some spices to give it some flavour.

This veggie curry is really easy to make, you just chuck everything in a pan and let it simmer away….the long you can cook it for the more flavoursome it becomes. I cooked mine on Sunday, then warmed it up on Monday evening and it tasted divine! On Monday night I also sliced a cauliflower (about 1cm thick), placed it on a baking tray, sprinkled it with some cumin seeds and ground cumin and baked for 15-20 minutes. I also added some tofu for extra protein for me!

Here is my easy veggie curry recipe, which serves 2 people.

Ingredients

Curry

1 small red onion, sliced

1 tsp of garlic

1/2 inch fresh ginger grated

Any veg you wish, all chopped or sliced. I used courgettes, mushrooms, green peppers.

200g chick peas

400g tinned, chopped tomatoes

2 tsp of medium curry powder

1 tsp of cumin seeds

1 tsp of garam masala

Method

Heat some coconut oil in a pan, add the garlic, onion and ginger and cook until soft.

Add all the veg and cook until soft.

Add the spices, a splash of water and cook for a couple of minutes until a paste is formed

Add the tomatoes, chickpeas and simmer until the veg are fully cooked and you have the taste you desire