Delicious Winter Vegetable Curries

Winter is the perfect time for vegetarian curries. Whether it be a mild, medium or hot variety we enjoy them thoroughly especially on a cold wintry day.  Our favourite time to eat curry is at lunch time mainly to allow the body to digest and process the heat of the chillies before we retire for the night. I am not a great eater of hot chilli but I do enjoy a flavoursome, spicy vegetarian dish with a good dollop of cucumber raita (although in my case it is more like tzatziki - yoghurt, cucumber, fresh mint or coriander, ground cumin, salt and lemon juice).

So to keep my darling (who loves very hot curry) happy, I always cook three (3) curry dishes each dish has a different level of heat. These are the three (3) dishes:-

Hot = Green Curry Cauliflower and Lentils

Medium = Aubergine, Chickpea and Mushrooms

Mild = Spinach, Tomato and Mushrooms

We love to cook our curry dishes at least every fortnight. I aim to always cook enough for three (3) meals for the two of us, and freeze in separate containers. So easy to defrost and reheat to have with or without rice, sometimes we steam extra vegetables like Brussel sprouts, green beans and broccoli to eat with the curry dishes. Ever so yummy and full of goodness!

Vegetarian Curry Dish #1

Cauliflower and Lentils

Ingredients:

2 onions

4 garlic cloves

1in (2.5cm) fresh root ginger

4 tbsp olive oil

1 tsp ground coriander

1 tsp ground cumin

1/2 tsp turmeric

1/2 tsp garam masala

120g red lentils

300ml vegetable or chicken stock

2 tsp green curry paste (I use Thai Green Curry Paste by Mae Ploy - it is 31% green chilli)

600g cauliflower florets

300ml coconut milk 

150g frozen petit pois (small sweet peas)

hand full chopped fresh coriander

1 tbsp lemon juice

salt and pepper

Method:

Heat half the oil in a saucepan, add finely chopped onion and garlic, grated ginger, dry spices and fry gently for 5 mins.

Add the lentils, stir well and add the stock. Bring to the boil, cover and simmer gently for 10 mins.

In a separate frying pan, add remaining oil, green curry paste and fry gently for 3 mins. Add cauliflower, stir over medium heat for 5 mins, remove from heat.

Add spicy cauliflower and coconut milk to the lentils, bring to boil, cover and simmer for 15 mins.

Add the frozen peas, fresh coriander and lemon juice. Heat through gently for 3 mins until the peas are tender.

Check the seasoning. Add salt and pepper if required.

Serve with rice, pappadoms, cucumber raita, naan bread, or as part of a selection of other curry dishes.

Vegetarian Curry Dish #2

Aubergine (eggplant), Chickpea and Mushrooms

Ingredients:

1/2 cup olive oil

1 large aubergine (eggplant)

2 onions

4 garlic cloves

2 tsp ground coriander

2 tsp paprika

1 tsp ground cumin

1 tsp turmeric

1 tsp cinnamon

1 tsp red curry paste (I use Thai Red Curry Paste by Mae Ploy - it is 22.5% red chilli)

400g can chickpeas

400g can chopped tomatoes

300ml vegetable or chicken stock

250g portobello mushrooms

80g dried apricots or dried mango chopped

salt and pepper

Method:

Slice aubergine into 1/2in thick slices, place on absorbent paper (kitchen towel) and lightly salt one side, leave to stand 20 mins. Pat dry and place on aluminium foil under the grill, brush olive oil on each aubergine slice and grill till golden brown, turn slices over and do the same on the other side. Set aside. 

In a saucepan, add finely chopped onion and garlic, spices and fry over medium heat for 5 mins. Add chickpeas including their liquid, tomatoes and stock.

Slice the grilled aubergine into cubes and add to the chickpea mixture. Cover and simmer gently for 20 mins.

In the meantime, in a frying pan, heat remaining oil and add diced mushrooms, stir-fry until browned, 4-6 mins.

Add the mushrooms and chopped apricots to the stew, cook further 10 mins.

You can serve this dish with a scattering of chopped parsley and toasted flaked almonds.

Vegetarian Curry Dish #3

Spinach, Tomato and Mushrooms

Ingredients:

2 onions

4 garlic cloves

1in (2.5cm) fresh root ginger

2 tsp ground coriander

1 tsp smoked paprika

1 tsp ground cumin

1 tsp turmeric

1 tsp garam masala

1 large ripe tomato or 2tbsp tomato paste

250g button mushrooms

900g frozen spinach

1/2 cup yoghurt

Method:

First, defrost your spinach at least halfway prior to using. 

In a frying pan add oil and finely chopped onion and garlic, grated ginger and spices and fry gently for 5 mins.  Add diced mushrooms and chopped tomato. Fry over medium heat for 5 mins. Stir everything well.

Add spinach to the mix, and cook on medium heat for about 10-15 mins. Adjust seasoning, add salt if needed.  Add yoghurt at the end.

Serve with other vegetable curry dishes.

BON APPETIT! ENJOY YOUR VEGETARIAN CURRY MEAL!