The Fresh Princess came round for dinner last night (without Jazzy Jaff -- she's in Australia). I made veggie curry. She really enjoyed it so I typed up my recipe. Here it is, for everyone else to enjoy as well.
1 medium onion chopped small
2 large cloves of garlic
about 2 tablespoons of mild curry powder (I used Sainsbury's Goan Blend)
2 carrots diced small
a slosh of passata (you could use a small tin of chopped toms)
4 small spuds cut into bite-sized pieces
1 large sweet potato
veg stock (or hot water and a cube)
a large handful of fresh spinach, shredded
a few spare broccoli and cauliflower florets I had lying around
1 small carton of coconut cream
First of all I heated up some vegetable oil (not much) in a large saucepan. I sweated the onions with the lid on til they were soft and transparent. Then I added the garlic and the curry powder, gave them a good stir and cooked them gently for another minute or two. Then I added the carrots and enough passata to cover everything. I put the lid back on and cooked it on a low heat til the carrots were soft, which took about 20mins. Then I used the hand blender to whizz it to a puree. You can skip that stage if you like, but if you do, you won't need as much stock.
Next I added the spuds and sweet spuds and enough hot veg stock to cover everything. I gave it a good stir and cooked it on a low heat without too much stirring til the spuds were cooked through (another 20-25 mins). Then I added the remaining veg and gave it another 10 mins, but that was probably a bit too long because they seemed to have dissolved.
Finally I added the coconut cream. You only need to let it warm though -- don't let it boil or it can separate. Five mins should be plenty.
You can use any veg you have for this (peas, beans, chickpeas, sweetcorn, squash, cabbage, mushrooms etc) but some veg e.g courgettes just don't work in a curry.
Check the seasoning and serve with rice and/or naan. Yummers.