In a few days time, millions of students will start a new adventure and enrol into their first year of university. Thinking back to my own experiences this is a bittersweet life event-both a daunting but an equally exciting time. So for all my soon to be uni students out there (and those of you who are there already) please stay tuned because I’ve got a cheeky post expected to be uploaded very soon just for you!
But I couldn’t leave you guys waiting, so hopefully the recipe below tickles your fancy for the mean time…
This is a great dish for those lazy days when you’ve had a 7am start or forced yourself to stay awake the night before to finish that assignment you kind of tried to avoid. It is also a quick and easy way of making use of the veggies you’ve forgotten about and saves time, energy and even money. So if the other reasons don’t persuade you I’m sure the fact that your bank balance will thank you is persuasion enough. Even if you are not a student and are searching for a way to save a bit on your grocery bills, using vegetables instead of meat once or twice a week is an effective way of doing so.
Quick and easy vegetable curry
~500g of vegetables of your choosing (carrots, potatoes, broccoli, cauliflower etc), washed
2 handfuls of fresh spinach, washed
3 potatoes, sliced
1 fresh tomato, diced
1 tbsp hot curry powder
1 tsp red chilli flakes
1 tsp coriander leaves, dried
1 tsp turmeric
1 tsp garam masala
1/2 scotch bonnet pepper, diced (or chilli)
1 onion, sliced
2 spring onions, sliced
1cm fresh ginger, crushed
2 garlic cloves
1 tsp lemon juice
1 tbsp honey
Salt and pepper to taste
Sauté the spring onions until camerilised, follow this with the ginger, scotch bonnet pepper and garlic.
Sauté for a further 2-3 minutes.
Add all the ground spices and turn the heat down.
Add the spinach, tomatoes, chilli flakes, potatoes, water, honey and lemon juice.
Bring to a boil, turn down the heat, replace the cover and allow it to simmer for 15 minutes.
Check if more salt/pepper is required and add accordingly.
Add the additional vegetables chosen and leave it to simmer for a further 10-15 minutes or until the vegetables are cooked to the desired texture.
Serve with basmati or jasmine rice.
I surely hope this dish provides you with the burst of flavours we all love and crave but without compromising nutrition. And the fact that it involves minimal cooking time is an added bonus!!!
p.s This will be enough for quite a few people so you can freeze the leftovers and defrost them on the days when you really cannot be asked to cook but you want to avoid ordering a takeaway.
Will talk soon 🙂