I love mild, creamy curries like this one. They are a great way of using up whatever leftover vegetables you have in your fridge, i’ve listed below what I typically use but any vegetables work. This super yummy and satisfying curry will leave you wanting more – I often have seconds!
Creamy & mild curry
2 cloves garlic, minced
1 red pepper
1/2 courgette (zucchini)
1/2 sweet potato, cubed
1 can unsweetened coconut milk
1 tsp paprika
1 tbsp cumin
2 tbsp ground coriander
1/4 tsp ground chilli
Salt & pepper to taste
Handful of fresh coriander to serve
Prepare your brown rice as per the package instructions.
Roughly chop all of the vegetables. Put a good lug of oil in a large saucepan on a medium heat. Add the garlic, pepper, asparagus, courgette and carrot to the pan and saute for 5-7 mins.
In a small bowl add the paprika, cumin, ground coriander and chilli along with a couple of tablespoons of olive oil. Stir to create a paste.
Add the paste into the pan and stir well until all of the vegetables are lightly coated.
Add the coconut milk to the pan and stir well – it should change to a warm yellow colour. Salt & pepper to taste.
Leave the curry to cook on a low heat for 25 mins or until the sweet potato is soft all the way through.
Serve on brown rice with fresh coriander on top.
Like I said the best thing about this curry is that you can use any vegetables you have available to you. In this version I used cauliflower with sweet potato, and courgette: