This post was written as GoodEggFoodie.com back when I was on Blogger and lost my images 🙁
Please excuse any wonky formatting. Visit the homepage SHE-EATS.com for our latest, shiny new content.

It’s been a busy old month, but now I am back at home, contemplating putting the heating on and craving comfort food.

This always happens when the clocks go back- my mind turns to mash, risottos and stew (not all at once of course. Although…). So last night I tried to ease us into the comfort food season with a relatively healthy vegetable curry.

This is a really ad-hoc curry using whatever is around. This list below is what I used last night but it really is never the same- I just keep going until I can’t get more in the pan! In fact, I am not sure if it should be called a curry or a stew. Either way, it has a mix of spices which warm you rather than makes steam come out of your ears, but you can always adjust if you want more of a kick. And it really is only a small amount of crème fraiche but leave it out if you wish to be totally virtuous!

Veg & Chickpea Curry

Serves 4 – or probably even 6 of you are going for rice and nan bread as well

Spice mix 1

Cumin seeds x 2 tsp

Fennel seeds x 1 tsp

Seeds 5-6 green cardamom pods

 

Spice mix 2

2 tsp cumin powder

2 tsp coriander powder

1 tsp chilli powder

½ tsp turmeric powder

 

The rest

Vegetable oil x 2 tbsp

3 x red onions

1 x yellow pepper

1 x orange pepper

1 x aubergine

3 x big handfulls mushrooms

1 x small punnet cherry or plum tomatoes

½ bag spinach

Handful fresh coriander

Tinned chopped tomatoes x2

Tinned chickpeas x 1

Lemon juice

Crème fraiche

 

 

Share the love...
Share on Facebook
Facebook
Pin on Pinterest
Pinterest
Tweet about this on Twitter
Twitter
Share on Yummly
Yummly
Buffer this page
Buffer
Print this page
Print

Like this:

Like Loading...
%d bloggers like this: