The beauty of this curry is that it can be adapted to suit all diets. Why? Because its veg based! It is gluten, dairy, vegetarian and vegan friendly using some beautiful fresh ingredients along with some dried fragrant spices.
For the veg base.
○1/2 a medium pumpkin or 1 whole ○Butternut squash.
○6 large carrots.
○1 large onion.
○4 sticksof Celery.
○2 cloves of fresh Garlic.
○2 Chicken or veg Stock cubes.
○Enough just bolied water to cover veg. Approx 1 litre.
For the curry per 500ml portion.
●2 tbsp of mind curry powder. (I get mine in a small jar in lidl)
●1 tsp of ground garam masala spice blend. (I have a grinder with all the spices added) they include cumin seeds, coriander seeds, clove, fennel seed, Black peppercorns, mace, cinnamon, brown cardamom, nutmeg, and green cardamom. However, others can be used. This is just what is included in my spice blend.
●1 tsp of turmeric.
●Coconut oil or Low Cal Coconut oil cooking spray.
In a large soup pot or cauldron spray with low calorie cooking spray pr coconut oil and fry off the chopped onion, celery and leek.
Add all of the other chopped veg to the pot along with the 2 stock cubes of choice and cover with the just boiled water.
Leave to simmer for approx 45-50 minutes. Remove from the heat and blend to a smooth consistancy with a hand blender.
To turn the Veg base or soup into curry I spray my pan with Low Cal coconut oil cooking spray and add the spices to the pan to fry for less than half a minute. I add in 500ml of veg base and leave to simmer. More water can be added to find your perfect curry consistency.
This is great to make and freeze in batches or leave in a jug in the fridge for no less than 5 days and heat as you need it.
Below I fried off some extra lean skinless Chicken breast and onion, added the curry sauce along with some peas, simmered for 10 minutes and served with boiled rice and speedy veg.