A quick and easy family-friendly curry that’s hugely comforting on a cold evening and bursting with vegetables and flavour. I served it up like a chunky soup with warmed naan breads for plenty of dunking action. It freezes beautifully, so you can make a big batch and then portion it off for lightning quick meals when you don’t have time to cook from scratch. It’s also ideal for taking to work to heat up for lunch.
If you’ve not tried curry out on your kids before, this is a good place to start with its fruity and creamy qualities. Choose any veggies that won’t horrify them – carrots and baby potatoes, broccoli, peas – whatever it is that they love!
This dish is another adaptation of a recipe from Diana Henry’s Simple cookbook, which I’m continuing to find inspiration from this month. I’ve taken out the chicken to make it a wholly vegetarian affair, and made a few other tweaks and additions according to what I had in my storecupboard. I think it would also be delicious with King Prawns if you’re that way inclined.
January has felt long, cold and pretty bleak at times, so I’ve found comfort in creating warming meals like this with bright flavours and interesting textures. Cooking is a huge source of comfort to me when I’m finding life challenging. As are long walks with the dogs, which I’ve been doing plenty of lately, albeit wrapped up in about eleventy billion layers! Walking along the coast is bracing but boy does it take your mind off things!
So if you’re feeling like you just want to switch the world off for the day and batten down the hatches, this is definitely the recipe to cosy up with.
Quick and easy - this comforting vegetarian curry is perfect for dunking naan bread in on a cold winter's evening
- 1 tbsp olive oil
- 2 medium onions chopped
- 3 tsp garlic paste
- 6 vine tomatoes chopped
- 2 courgettes chopped
- 150 g chestnut mushrooms halved
- 2 tbsp curry paste (I used Balti)
- 1 tsp ground ginger
- 250 ml vegetable stock
- 200 ml coconut milk
- 1 tbsp soft brown sugar
- 300 g quorn pieces
- 1 ripe mango cubed
- 3 tbsp double cream
- 2 limes juice only
- 2 tbsp chopped coriander leaves to garnish
Heat the oil in the pan and add the onions and soften on a gentle heat for around 8 mins, before stirring in the garlic paste for a further minute. Stir in the chopped tomatoes, courgettes and mushrooms and allow to cook for a further five minutes.
Add the curry paste and ginger, stirring to release those gorgeous flavours before adding the stock and bringing to the boil. Let the liquid reduce by about a half.
Add the coconut milk and sugar, along with the quorn pieces, cover and simmer for around 15 minutes.
In the last few minutes of cooking add the mango cubes and then finally stir in the cream and lime juice. Serve scattered with the chopped coriander and warm naan on the side for dunking.
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I’m entering this recipe into Jac’s Meat Free Mondays over on Tinned Tomatoes – a fantastic linky full of veggie inspiration!