So I am a HUGE fan of curry. Pile on the chilli and I’m there (even though my eyes water through the whole meal but hey, you could say I’m crying of happiness). I have eaten hundreds of curries in my lifetime but I’ve never actually attempted to make one until today! This was so easy, all done in one pot (besides your rice) and creates this fragrant aroma that just makes you want to dive in straight away. This recipe is dairy free, gluten free and nut free. This could also work with coconut cream but I didn’t have any on hand and really wanted to utilise the food I already had in my pantry. Alas, it still tastes divine and flavoursome. This recipe will make 2 portions or 1 huge portion (no judgements here)

Vegetarian Curry 

What you’re going to need

1 medium potato, roughly chopped (medium sized pieces so they will cook through)

3 mushrooms, quartered

1/2 can chickpeas, drained

1/4 cup green beans

1 tomato, chopped

1 garlic, crushed

1 cm cube fresh ginger, grated

1 teaspoon ground coriander

1/2 teaspoon cumin

3/4 teaspoon turmeric

1/4 teaspoon cinnamon

1/4 teaspoon ground chillies (to taste)

vegetable oil

1/2 cup water

salt and pepper

handful fresh parsley

grain of choice (I used rice)

Method

1. In a large, non stick pan (with a fitting lid), heat up some vegetable oil on a low heat. Cook the garlic, ginger, tomato and spices until fragrant. Season to taste.
2. Add the water. Bring to the boil. Once boiling, reduce to a simmer and cover for 10 minutes to push the flavours further.
3. Add the chickpeas, potatoes and mushrooms. Cook covered until the potatoes are cooked. Stir occasionally during this process to ensure all the vegetables are coated with the spice mix.
4. Add the beans and parsley.
5. Once combined, serve up with rice or your grain of choice.