I’ve cooked this easy family veggie curry twice in the last 10 days. It’s my answer to simplify life, especially when it gets very hectic. It’s a busy time of the year for us, and I know it’s busy for so many families. It’s the girls and hubby’s birthday all in the same month, end of term, one child’s last day at her primary school before she is off on new adventures in September…there is just so much going on. In my diary and emotionally also. One way to deal with it all a little bit better is to SIMPLIFY things, including what and how we eat. And this easy family veggie curry is one little answer.

Sometimes it’s not so much the cooking that adds to our busy lives, sometimes it’s the planning, shopping and getting my head around things that is actually harder to manage. So for the time being I’m making things as easy as possible without compromising on how tasty and healthy our food is.

I always read the labels on any processed foods I buy and tend to stay away from products that list ingredients which I don’t know what they are. So when I came across a little jar of a Free & Easy mild curry paste – and all the ingredients are what I would also use at home if I made a curry from scratch – I was well happy. Added some coconut milk and some veg and voila! The result was a tasty, super moorish veggie curry loved by the whole family.

And this is what made me super happy 🙂 an empty pan with the kids scraping the last bits of sauce off!

empty veggie curry pan

empty veggie curry pan

 

Here is the recipe, but as always, swap out any veg you might have and adjust cooking time.

watch recipe video here

watch recipe video, click on image above

Easy family veggie curry recipe, serves 6

Ingredients:

4 sweet potatoes, peeled and cut into 2cm chunks

2 medium courgettes, cut into chunks

2 -3 cups of shelled frozen edamame beans

4 handfuls of spinach, washed

1 jar of Free and Easy curry paste (or any that you can find)

1 tin of 400ml coconut milk

a glug of olive oil

1 onion, finely chooped

3cm bit of ginger, peeled and grated

1 lime

optional: a handful of flaked almonds to top, chilli flakes

Instructions:

Heat your olive oil in a pan, add onion and cook on medium heat for about 8 minutes til the onion is soft.

Add the grated ginger and curry paste and mix well. Cook for a couple of minutes until the kitchen starts smelling amazing.

Add the coconut milk, all your vegetables, mix well, pop and lid on and cook for a good 20-25 minutes. Stir every few minutes until the vegetables are cooked through.

Fold under your washed spinach. Mix well.

Squeeze the juice of the lime over the top, give it one last stir, top with almond flakes and voila, serve & enjoy!

Serve with a heated roti, some brown rice and maybe some yoghurt.

Menu
Dani Binnington

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