I am calling this recipe “Vegetable Curry 101” because it is a good one for people like me who either are not use to cooking curries or don’t have the time or patience to be fussed with a complicated one. Just get your premixed curry powder and add any vegetables you like, really. Yes, mushrooms in a curry is a bit unusual but it does work. Give it a go and experiment if you feel like it.
By the way, I picked this recipe up from a co-worker’s sister. Great how you can pick up new recipes from so many sources – books, internet sites, word of mouth, etc.
What you will need:
1 tbsp olive oil
1 clove of garlic, thinly chopped (optional)
1 carrot, peeled and cit into medium sized cubes
1 cup pumpkin, peeled and chopped
Half cup mushrooms, quartered
1 tbsp curry powder (more if you like your curry spicier)
400ml can light coconut milk (available in supermarkets like Coles and Woolworths )
1 cup broccoli florets
2 cups baby spinach leaves
Heat large pot over medium heat. Add oil garlic (if using), carrot and pumpkin and cook for 5 minutes, stirring often.
Add mushrooms and cook for further 2 minutes. Add curry powder and cook for 2 minutes.
Stir in coconut milk and bring to simmer.
Add broccoli and cook for 3 minutes or until all vegetables are tender and then fold in spinach leaves. Serve on steamed rice.