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Vegetable Curry Recipe I posted on FB for Paul Edmonds and anyone who is vegan.
Spices – half a teaspoon each of powdered cumin/coriander/turmeric/chilli powder.
Pinch of fennel seeds, coriander seeds, fenugreek seeds, cardommom pods, cloves. Ground pepper.
Half a table spoon each of ginger and of garlic.
1-2 tsp of salt
500 ml Boiled water.
4 medium potatoes, peeled and cubed (firm variety not jackets!)
Bag of cubed butternut squash and sweet potatoes. (ready chopped in Aldi and tesco)
50g frozen peas
50g frozen sweecorn.
1 medium chopped onion
2 or more green chillies chopped (use desired amount).
Some vegetable oil
2 table spoons of Tomato paste
Heat a large pan and add about 2 or 3 tablespoons of oil.
Add spice seeds and gently fry.
Add onions/ginger/garlic and fry until looking soft.
Add powdered spices and salt and pepper
Fry off until lovely aroma.
Add tomato paste.
Now add all the veg. Get it all stirred together and covered in the paste of spices.
Do this on a high heat for about 5 mins.
Now add boiled water until it just covers the veg.
Bring to boil.
Now simmer with lid on for 10 mins.
Give gentle stir to let top veg go to bottom.
Leave to low heat for another ten mins.
Add coriander leaves just before serving with rice or chappattis.