Wednesday, 18 June 2014

Cook It: Veggie Curry

Little known fact, I used to be a veggie. 
Looking at the contents of my fridge and larder the other evening was a little disheartening, being a busy bunny lately and having not done a 'big shop' I had a little panic thinking what on earth I was going to eat (marmite on dry spaghetti with a side of mackerel anyone!?) Then I had a lightbulb moment and what followed was bloody delicious if I do say so myself (and did quite often whilst eating it)

You'll need;
Garlic (I put about three cloves in, but I like garlic. A LOT)
Peppers - red, orange and green
Butternut Squash
Tin of Chopped Tomatoes
Spices - Cumin, Turmeric, Ground Coriander, Cardamon Pods, Chilli Powder 
(I kept things simple and did a teaspoon of each)

Do this;
Chuck the butternut squash in the oven to roast, drizzle with a little oil. Should take about 30/40 minutes on 200 degrees. Whilst that is cooking, chop all the peppers, onion and garlic. Fry the onions and garlic in a little oil add the peppers, courgette and spices once the onions are a golden brown colour. You can use other vegetables if peppers aren't your thing, and add some potatoes to the mix if you fancy a bulkier dish. Cube the cooked butternut squash and add the pan, with the tin of the chopped tomotoes and let simmer for about 20 minutes. About two to three minutes before it's done, chuck your spinach in. Serve up on a bed of fluffy rice and enjoy!

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