Vegetable Curry

recipetineats.com

Shirlm

subheading: SPICE MIX:

2 tbsp curry powder , mild or hot (Note 1)

1 tsp All Spice powder

1 tsp nutmeg powder (or ½ tsp freshly grated nutmeg)

1 ½ tsp smoked paprika (sub with sweet or ordinary paprika)

2 tsp dried thyme leaves (or 3 tsp fresh thyme leaves)

1 tsp cumin powder

¾ tsp cayenne pepper (adjust to taste)

1 tsp pepper (white or black)

subheading: CURRY:

3 tbsp cooking oil

1 large onion , diced (brown, white, yellow)

1 large red chilli / cayenne pepper , deseeded and finely sliced

2 large garlic cloves , minced

1 large red capsicum / bell pepper * , chopped into 1.7cm / ⅔" pieces (~1.5 cups)

800g/ 28 oz canned crushed tomato

2 cups (500 ml) vegetable or chicken broth

1 zucchini , diced (~1 cup) *

2 cups sweet potato * , 1.5cm / 3/5" cubes (~225g/7.5oz)

2 cups cauliflower florets * , small / medium (~180g/6oz)

¾ cup frozen peas *

2 handfuls baby spinach , optional (Note 2)

½ cup finely chopped coriander/cilantro (leaves and stems), plus more for garnish

Salt and pepper

Yoghurt (plain or Greek)

subheading: SERVING - CHOOSE:

Basmati rice

White rice

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