Fragrant Spiced Vegetable Curry

Essential

• Multi Cooker or hotplate
• Sharp knife
• Grater
• Tea spoon

Optional

• Garlic crusher

• 1 tbsp oil (vegetable or coconut)
• 1 onion
• 3 cloves garlic
• 1-inch ginger
• 1 tsp cumin seeds
• 1 tsp mustard seeds
• 1 tsp turmeric
• 1½ tsp garam masala
• 1 tsp ground coriander
• ½ tsp chili powder (optional, adjust to taste)
• 2 tomatoes, chopped (or 1 cup canned tomatoes)

• 1 cup coconut milk
• 1½ cups vegetable broth
• 2 medium potatoes
• 1 carrot
• 1 red bell pepper
• 1 courgette
• ½ cauliflower
• 1 cup cooked chickpeas or lentils
• Salt & pepper to taste
• Fresh coriander

• Peel and crush the garlic
• Chop the onion
• Peel and grate the ginger
• Chop the tomatoes
• Peel and dice the potatoes

• Peel and slice the carrots
• Deseed and slice the pepper.
• Slice the courgette length ways then slice.
• Floret the cauliflower

Multi cooker method

1. Set the multi cooker Sauté mode.
2. Add the oil, then the cumin and mustard seeds. Let them sizzle for 30 seconds.
3. Stir in the onion and cook until soft.
4. Add garlic and ginger, stirring for 1 minute.
5. Add turmeric, garam masala, coriander, and chili powder.
6. Stir for 30 seconds to release the flavours.
7. Add tomatoes, stirring well, then pour in coconut milk and vegetable broth.
8. Stir in potatoes, carrots, bell pepper, zucchini, and cauliflower and chickpeas.
9. Season with salt and pepper.
10. Close the lid and set the pressure cooker to high for 5 minutes.
11. Once done, allow a natural release for 5 minutes, then do a quick release.
12. Stir well, taste, and adjust seasoning if needed.
13. Garnish with fresh coriander.

Frying Pan Method

1. Follow steps 1 to 9 of the multi cooker method but use a large pot or frying pan
2. Bring to a simmer, cover and cook for 20–25 minutes until the vegetables are tender.
3. Garnish with fresh coriander.