Goan-Style Vegetable Curry
This fragrant Goan curry is packed full of your 5 a day and couldn’t be easier. Just bung in your veg and then add the sauce for an easy dinner in 30.
Substitutes:
- No onion? Use red onion or shallot instead.
- No red pepper? Try green or yellow pepper instead.
- No courgette? Use aubergine instead.
- No cherry tomatoes? Try any tomatoes of your choice instead, just make sure to roughly chop them.
- No broccoli? Use cauliflower instead.
- No carrot? Try parsnip instead.
- No rice? Serve with naan instead.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Servings: 2
Ingredients:
1 onion (diced)
100 g red peppers (cut into 2cm chunks)
180 g courgettes (sliced into half moons)
180 g broccoli (cut into small florets)
50 g carrots (finely sliced)
180 g cherry tomatoes
2 tbsp olive oil
300 ml Goan curry cooking sauce (or any curry sauce of choice)
100 g basmati rice (for serving)
1 lime (sliced into wedges for serving)
Recipe:
Rinse 100g of rice under cold water until the water runs clear. Add 150g of rice to a pan. Add 200ml water (double the volume of water to rice), plus a generous pinch of salt. Bring to a boil, stir once and put a lid on. Turn the heat down to as low as possible and simmer for 10 minutes. Do not take the lid off. Try a grain of rice after 10 minutes to see if it's ready - keep cooking for another couple of minutes if needed - then turn the heat off. Fluff the rice with a fork.
Whilst the rice is cooking, heat the olive oil in a large frying pan. Add all the prepared veg except the cherry tomatoes (they'll be added later). Sauté for 5 minutes on medium heat, stirring often.
Add the cherry tomatoes in whole, along with the curry sauce. Rinse out the sauce jar with 4 tablespoons of water and add that to the pan, too. Cover with a lid and simmer on a medium-low heat for 5-10 minutes, stirring occasionally, or until the vegetables are cooked to your liking.
Taste the curry for seasoning. Divide the curry between two bowls on top of the rice and with a wedge of lime.
How to store
Store in an airtight container, in the fridge for up to 3 days, or in the freezer for up to 2 months.
