This curry is not too hot. If you prefer something really spicy add the chilli seeds too. Serve with plain rice and your favourite naan bread.

Vegetable Curry

Vegetable Curry

Product: Pyrex Saute Pan with Lid

Serves: 4

Ingredients:

1 tbsp coconut oil or vegetable oil

2 medium sweet potatoes, peeled

1 large onion, chopped

1 clove garlic, chopped finely

2.5cm piece root ginger, peeled 

400g can chopped tomatoes

200ml vegetable stock

chopped finely

¼ small savoy cabbage, sliced thinly

2 small red chillies, seeds removed and chopped finely 

2 Tsp ground coriander

1 small cauliflower, broken into florets

2 medium carrots, peeled and chopped

handful of fresh chopped coriander

salt and pepper to taste

1 Tsp ground cinnamon

1 Tsp Turmeric

2 Tsp ground cumin

Method:

  1. Heat the coconut oil in the 26cm Pyrex sauté pan. Cook the onion, garlic and ginger for 1-2 minutes then add the chillies, cumin, coriander, cinnamon and turmeric and continue cooking for a further 2 minutes.
  2. Add the vegetables, stir well to cover them with the spice mixture then add the tomatoes and stock. Stir well and simmer with the lid on for 30 minutes or transfer to a preheated oven, Gas 3. 170 C for 25-30 minutes.
  3. Add the cabbage and cook for a further 5 - 10 minutes. Stir in the coriander and season to taste. Serve with cooked rice or naan bread

For further information about Pyrex visit www.pyrexuk.com .

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