Goan-Style Vegetable Curry
This fragrant Goan curry is packed full of your 5 a day and couldn’t be easier to make with the help of this delicious, rescued Gymkhana curry sauce!
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 bread instead
Need rice, naan or Gymkhana curry sauce? Stock up on ingredients at The Market.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Servings: 2
Ingredients:
1 onion
100 g red peppers
180 g courgettes
180 g broccoli
50 g carrots
180 g cherry tomatoes
2 tbsp olive oil
300 ml Gymkhana Goan curry cooking sauce
steamed rice (for serving)
lime wedges (for serving)
Recipe:
Roughly dice the onion, cut the pepper into 2cm chunks and cut the broccoli into small florets. Cut the courgette into quarters lengthwise and slice into chunks - do the same with the carrot, but slice the chunks slightly thinner than the courgette.
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 Gymkhana 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.
Meanwhile, re-heat the rice. Taste the curry for seasoning. Divide the curry between two bowls on top of the steamed rice and with a wedge of lime.
To make fresh rice instead of using pre-cooked rice:
Rinse 100g of rice under cold water until the water comes out 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 they're ready - keep cooking for another couple of minutes if needed - then turn the heat off. Fluff the rice with a fork and dish up.
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.
