Vegetable Curry

Today I decided to experiment with a vegetable curry, and it was delightful. Making dinner for my fussy sister is always a difficult task, but fortunately this was a success. This recipe is extremely easy, but does require a lot of prep. Make sure you allow for timing, this meal should take about 1 hour 20 minutes in total. It's low in fat and makes for a hearty dinner.

Ready to eat

Ingredients (4 portions):

• 1 Butternut Squash
• 2 sweet potatoes
• 6 large mushrooms
• 1 onion  (red or white)
• 1 tin of chickpeas
• 2 cloves of garlic
• 1 vegetable stock cube
• turmeric, cumin, chilli powder
• 1 tin of low fat coconut milk
• curry powder 
• handful of sprigs of coriander 
• 4 packets of brown microwave rice.

Method:
Chop up the onion and Butternut Squash into small chunks and fry with a lug of oil, chop and add in the sweet potato and mushrooms as you go and leave for about 10 minutes. Then boil the kettle and fill add a stock cube to a pint of boiling water. Add to the frying pan and turn down to simmer.
Add in the chickpeas, coves of garlic and a tea spoon each of turmeric, cumin and chilli powder. Leave to simmer for about 30/40 minutes. Stir occasionally during this time.
The mixture should have reduced remarkably in this time. Once most of the water has evaporated add in the tin of coconut milk and some sprigs of coriander and a spoonful of curry powder (I found that it took to long for the water to evaporate so I had to drain some out to speed up the process). Mix and leave on a low heat for about 10 minutes.
You can either make your own rice, or you can use microwave rice pouches. I'm feeling lazy so i'm going to use microwave pouches because they are quick and easy. Serve generously and enjoy.

Fry for 10 minutes

Adding in the stock 

The final 10 minutes