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Speedy veggie curry!

I'm super chuffed I made a vegetarian meal that Robin really liked!! When I first served it up he asked where the meat was.... but then tucked in and really enjoyed it. Very quick to make, and I doubled up the quantities to make four portions so I also used a whole aubergine and cauliflower! This came from Anita Bean's The Vegetarian Athlete's cookbook.

This are my extra portions so shown not looking pretty on a plate with toasted almonds!

Ingredients (serves 2):

  • 1tbsp light olive oil or rapeseed oil

  • 1 chopped onion

  • 1 garlic clove crushed

  • 1 cm root ginger grated (tip I keep this in the freezer and grate from frozen)

  • 1 tsp cumin, 1 tsp dried coriander, 1 tsp garam masala, half tsp turmeric OR 1tbsp medium curry paste

  • Half an aubergine, cut in to 2.5cm (1 inch) chunks

  • Half a small cauliflower broken into florets

  • 200g chopped tomatoes

  • 400g butter beans drained and rinsed (or any variety of bean. When i doubled up I used one can of butter beans and one chickpea) Kidney is good too.

  • 4 or 5 chopped dried apricots

  • 200 ml water

  • Salt and fresh ground black pepper

  • Small handfull of Fresh coridander chopped (I just used chopped frozen)

  • Flaked toasted almonds - handful


  • Heat oil in large plan and cook onions over moderate heat for 3 mins until softened

  • Add garlic, ginger and spices (or curry paste) and cook for one minute

  • Add aubergine and cauliflower and cook for another 5 mins.

  • Add tomatoes, beans apricots and water, bring to the boil and reduce heat to simmer for 10-15 mins.

  • Season with salt and pepper.

  • Stir in the fresh coriander before serving.

  • Scatter over handful of tasted flaked almonds

  • Serve on its own or with basmati rice and plain yoghurt


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