Name: Indian vegetable curry
Cook time: 120 min
Total time: 120 min
Yield: 6
Ingredients: 1 tablespoon vegetable oil; 1 (350g) leek, sliced thickly; 2 clove garlic, crushed; 2 teaspoon black mustard seeds; 2 teaspoon ground cumin; 2 teaspoon garam masala; 1 teaspoon ground turmeric; 1 1/2 cup (375ml) vegetable stock; 400 gram can diced tomatoes; 500 gram kumara (orange sweet potato), chopped coarsely; 1 large carrot (180g), chopped coarsely; 1 2/3 cup (400ml) canned coconut milk; 375 gram brussels sprouts, halved; 400 gram can chickpeas, rinsed, drained; 155 gram baby spinach leaves; 1/2 cup coarsely chopped fresh coriander

Indian vegetable curry

Really, you can use just about any veges you fancy in this Indian vegetable curry, though including some root vegetables, something green and some chickpeas is a good place to start.

Ingredients

1 tablespoon vegetable oil

1 (350g) leek, sliced thickly

2 clove garlic, crushed

2 teaspoon black mustard seeds

2 teaspoon ground cumin

2 teaspoon garam masala

1 teaspoon ground turmeric

1 1/2 cup (375ml) vegetable stock

400 gram can diced tomatoes

500 gram kumara (orange sweet potato), chopped coarsely

1 large carrot (180g), chopped coarsely

1 2/3 cup (400ml) canned coconut milk

375 gram brussels sprouts, halved

400 gram can chickpeas, rinsed, drained

155 gram baby spinach leaves

1/2 cup coarsely chopped fresh coriander

Method

Heat oil in large frying pan; cook leek and garlic, stirring, until leek softens. Add spices; cook, stirring, until fragrant. Add stock; bring to the boil.

Pour stock mixture into 4.5-litre (18-cup) slow cooker; stir in undrained tomatoes, kumara, carrot and coconut milk. Cook, covered, on low, for 4 hours.

Add sprouts and chickpeas to curry. Cook, covered, on high, about 40 minutes or until sprouts are just tender.

Stir in spinach and coriander. Season to taste. Serve curry with naan bread and lemon wedges.

If you don’t have a slow cooker, simmer on a low heat, covered, in a large heavy-based saucepan on the stove top for approximately 1 hour.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook

Ingredients

Method

Related stories