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
Prep: 10 minutes
Cook time: 30 minutes
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
- 2 tbsp coconut or plant-based yoghurt
- Handful of chopped coriander and mint
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.