By Saskia Pritchard
A healthy, student-friendly Vegetarian Curry!
Ingredients:Â
One large pepper
Two fistfuls of peas
One large potato
Two medium onions
Handful of saladÂ
5 medium mushrooms
Handful of chopped cucumber
4 garlic cloves
4 cherry tomatos
Chives
GingerÂ
All spice
Hot Chilli Powder
Smoked Paprika
Ground Corriander
Garlic Powder
Ground pepper
Salt
Olive Oil
Vinegar
PassataÂ
Instructions:
- Boil/ sauté the potato on high heat in olive oil, vinegar and a little waterÂ
- Add some salt to the water
- Wait till all is absorbed and the pan is dry
- Chop onions finley, also chop mushrooms, peppers and garlic in the meantime
- Reduce heat to medium and add in the chopped onion, wait for a couple of minutes until onions start to go clear then add in peppers, if you feel the pan goes dry at any point add some extra olive oil and turn down heat if veg starts to burn
- Cook this all together until it starts to brown slightlyÂ
- Add the mushrooms and fry until they become softÂ
- If your peas are frozen like mine add them in so that some of the extra moisture can be absorbed, if they aren’t frozen then add them in after the passataÂ
- Add in the passata, reduce to a low heat and leave pot to simmer whilst cooking the riceÂ
- Boil rice according to pack, add salt to your rice waterÂ
- Add cherry tomatoes to the curry pot (sliced in half)
- Wait until the rice is almost fully cooked (taste to find out)Â
- Then add all the seasoning I used: good sprinkle of salt and pepper, little sprinkle of hot chilli powder, little sprinkle of ground all spice, little sprinkle of chives, little sprinkle of ginger, good sprinkle of smoked paprika, good sprinkle of garlic powder, good sprinkle of corrinder, around 2 teaspoons of hot curry powderÂ
- Add in salad, cucumber and garlic then stirÂ
- Add a dash of vinegar
Then ready to serve! Enjoy!
