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 the delicious Gymkhana curry sauce doing all the hard work for you!
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
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:
To prepare the vegetables - roughly dice the onion, cut the pepper into 2cm chunks and break the broccoli down into small florets. Cut the courgette into quarters lengthwise and slice into chunks, do the same with the carrot but slice slightly thinner than the courgette.
Heat the olive oil in a large frying pan and add in all the prepared vegetables except the cherry tomatoes as they will be added later on. Saute for 5 minutes on medium heat, stirring often.
Add the cherry tomatoes in whole, along with the Gymkhana sauce, washing out the jar with 4 tablespoons of water and adding it to the pan also. 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 and serve between two bowls on top of the steamed rice and a wedge of lime.
To make the rice instead of using pre-cooked rice:
Rinse 100g of rice under cold water until the water comes out clear. Tip 150g of rice into 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 - keep cooking for another couple of minutes if it isn’t quite ready - 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.
