Almost instant vegetable curry

The latest research suggests that aspirin can reduce your risk for a range of commonly occurring cancers (as well as a number of heart problems). I’m sure many of us will be beetling off to our GPs for a recommendation. But you don’t have to rely on pills for your health – eating the right food has the same effect – only with more enjoyment factor (which further boosts immunity).

So I thought I’d include a quick and easy recipe that has proved very popular from my Help Yourself (and Others) Cook Book. I’ve added some extra spice to this version to increase the anti-inflammatory boost that this recipe provides.

Ingredients

For 4 you will need:

  • A selection of veg for roasting (squash, sweet potato, leek, cauliflower, aubergine, carrot, celery, onion, garlic, fennel… you name it)
  • 1/2 a preserved lemon (or 1/4 fresh lemon)
  • 2 tbsp of Patak’s Korma Curry Paste
  • 1 tbsp turmeric
  • 2cm knob of fresh ginger, peeled and grated
  • Yoghurt
  • Rapeseed oil

Method

Chop whatever veg you choose into roughly 3cm cubes and place in a heavy roasting tin. Finely chop the lemon and stir it into the veg with the curry paste, turmeric and ginger, some rapeseed oil, a glug of water, coating all the veg. Bake at 180º (Gas Mark 4) for 50 minutes when the vegetables will be gently caramelised and tender. Serve with a dollop of bio live natural yoghurt – and a pineapple, red onion and chilli salsa if you’re feeling adventurous.

For a more juicy curry, add a tin of coconut milk or tinned tomatoes half way through the cooking time. For higher protein and fibre add a tin of salt free lentils or chickpeas half way through.

Brown rice or wholemeal naan bread goes well with this if you’re really hungry and you’re not trying to eat low carb.

3 thoughts on “Almost instant vegetable curry

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