It’s no secret that I adore spicy food. Point blank adore it. We have great curry houses back home, but I also enjoy making my curry from scratch. I have made Thai curry paste before, something that required a food processor- kitchen equipment I don’t have at uni in order to maintain the peace in my flat (my blending smoothies at 7am wouldn’t be well received guys). But, I have a super easy blender-free Indian curry recipe for you all. This is cheap to make, vegetarian and vegan friendly, and packs in those vitamins and plenty of fibre. If you eat fish or meat feel free to serve it with that- it’s an odd combination, but I feel that a spicy mackerel fillet would work great with this.
The best thing about this recipe is how quick it is to make. 30 minutes at the most, start to finish. Which means you can stumble in after a long day and have a super healthy meal prepared in less time than it would take a takeaway to arrive at your door. If you’re a student, and not cooking for a family of four, then you have plenty of beautiful leftovers too. Trust me, this only tastes better for being in the fridge overnight. It should keep for up to 3 days in an air tight tub in the fridge, but feel free to freeze a couple of portions for later too.
Ingredients (Makes 4 Servings)
- 200-250g sweet potato, chopped into chunks
- 1 carton of passata (500g)
- 1 large carrot, chopping into circles
- 1 large onion, chopped into chunks
- 1 large bell pepper, chopped into chunks
- 1 medium head of broccoli, chopped into florets (chop the stalk into chunks too- it tastes great and minimises waste)
- 1 box of chestnut mushrooms, each mushroom chopped into quarters
- 1 can red kidney beans, drained and rinsed
- 1tsp turmeric
- 1/4tsp garlic flakes
- 1/2tsp garum masarla
- 2tsp madras curry powder (whatever heat rating you can handle)
- 1tsp hot chilli powder
- 1tsp smoked paprika
- 1tsp cumin
- White pepper, to taste
- In a pan brown the onion, and then add the carrot before cooking for a minute more.
- Throw in the broccoli, and a splash of water (1tbsp approx.) in order to steam it in a flash, and speed up cooking time.
- Place the sweet potato chunks into a microwavable dish, and cook for approx. 6 minutes, until almost completely tender. They should be a little less cooked than you would usually eat sweet potato, as we’re cooking them in the curry too.
- Add the pepper, mushrooms and spices to the pan, and cook for a couple of minutes, before adding in the sweet potato and the passata. Stir well.
- Add the red kidney beans to the pan, stir gently to avoid their breaking up, and then turn down the heat to low. Simmer for 10 minutes, stirring occasionally.
- Serve your curry either on its own, or alternatively with wholemeal wraps, rice, pitta, fish, chicken…