We love a good curry and there’s nothing better than having a wonderful spicy curry heating up the house and your tummy especially as the weather is now turning colder here.  I opened my fridge yesterday morning and saw that I had a head of broccoli, a bag of carrots and I knew I had some potatoes that needed using too.  It was then that I decided to make a yummy curry that I could freeze for another couple of meals.  You could use any veg that you have in the fridge that needs using, just add to the curry sauce once it’s made.

 

1 teaspoon mustard seeds

1 teaspoon cumin seeds

1 inch ginger, grated

2 cloves garlic, crushed

1 teaspoon turmeric

2 teaspoons garam masala

1 teaspoon ground coriander

1 teaspoon ground cumin

½ teaspoon paprika

½ teaspoon ground hot chilli

2 tablespoons medium curry powder

1 red onion diced

2 tablespoons extra virgin olive oil

240 ml Rude Health coconut milk

2 tins organic chopped tomatoes

12 tablespoon peanut butter

2 tablespoons date syrup

5 potatoes peeled and quartered

4 carrots peeled and chopped into squares

1 head of broccoli florets

 

Heat the olive oil to a large saucepan. Add the mustard seeds and cumin seeds.  Heat up and allow the seeds to crackle a little.  Add the rest of the spices and the garlic and ginger.  Saute everything until the spices start to develop, adding a touch of water if you need to.  Add the chopped tomatoes, date syrup, peanut butter and coconut milk, stir altogether and bring to the boil.  This is your basic curry sauce.  I added the potatoes first and allowed them to cook for about 10 minutes before adding the carrots cooking them for around 5 minutes before adding the broccoli florets.  Freezes like a dream.