This post was written as back when I was on Blogger and lost my images 🙁
Please excuse any wonky formatting. Visit the homepage 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
Pin on Pinterest
Tweet about this on Twitter
Share on Yummly
Buffer this page
Print this page

Like this:

Like Loading...
%d bloggers like this: