This curry is a simple and tasty meal absolutely packed with vegetables that can be whipped up in no time.
Niki Webster has swapped out the traditional base of rice for a vibrant green pea mash – and she says to trust her, because it works.
The mash provides a creamy contrast to the warm spiced veg curry and adds plant-based protein and nutrients. A most rejuvenating meal.
Three veg curry with pea mash
Serves: 2
Prep: 10 minutes
Cook time: 30 minutes
Ingredients
For the curry
2 tbsp olive oil
1 large red onion, finely diced
3 garlic cloves, sliced
1 tsp cumin seeds
1½ tsp ground turmeric
1 tsp black mustard seeds
300g cherry tomatoes, chopped
100ml water
1 red or orange pepper, cubed
1 small courgette, cubed
1 small aubergine, cubed
Chilli flakes, to taste
Sea salt and black pepper
For the pea mash
450g frozen peas, defrosted by running under a hot tap in a sieve
Juice of ½ lemon
2 tbsp extra virgin olive oil
To serve
2 tbsp coconut or plant-based yoghurt
Handful of chopped coriander and mint
Method
To make the curry, add the oil to a large frying pan on a medium heat. Add the onion and fry for 8 –10 minutes until soft and browning, then add the garlic and spices and stir for a further few minutes.
Add the chopped tomatoes, water and vegetables, cover and simmer for 10 –15 minutes until the vegetables are tender. Season well.
To make the pea mash, add all the ingredients to a food processor and blitz to a chunky mash.
Top the pea mash with the veggie curry, creamy yoghurt and herbs to serve.
This recipe appears in Rainbow Bowls by Niki Webster, and was supplied by Penguin Books.