Lajina’s Veg Curry
Prep time: 15 mins
Cook time: 30 mins
2 small onions, finely chopped
3 medium carrots, chopped
1 small white cabbage, roughly chopped
a couple of handfuls of brussels sprouts, peeled and quartered (you can use other vegetables but try and get an even amount of all 3)
1 tablespoon of tomato puree
1 tsp of ground turmeric
1 tsp cumin seeds
1 tsp chilli flakes
1/2 tsp sea salt
1 inch cube fresh ginger, peeled and finely chopped
2 cloves garlic, finely chopped
oil, for frying
1 tsp garam masala
Veg Portions / Serving: 1
Recipe donated by Lajina Masala for Veg Power.
Lajina Masala shares an easy vegetable curry packed with loads of flavour for a fun way to eat plenty of veg.
After cutting the vegetables to size, rinse and leave in separate bowls.
Put a good splash of oil into a large frying pan and add the onions. Cook over a high heat until soft and golden use a splash of water if needed to help with cooking. Add the garlic and ginger to the onions and continue to fry. Add the carrots with salt and a splash of water and cook until softened. Make sure to stir the carrots frequently.
Add the curry spices and a splash more water, along with a tablespoon of tomato puree. Add the sprouts and cabbage to the carrots and stir well.
Turn down the heat, cover with a lid on and cook until the vegetables are as soft as you like them – I prefer them with a little more ‘bite’. Serve with naan or pitta bread.
Kids in the kitchen:
Show the kids how to measure out the spices and help them add ingredients carefully to the pan. Help them scoop the curry into bowls to serve and let them sprinkle with some fresh chopped coriander.
Charlotte Radcliffe RNutr