The subtle nip in the air calls for food that will warm your soul and please your taste buds. And this vegetarian curry blended with herbs, spices and coconut will do just that; making it the perfect dish for an autumnal evening.
Heat coconut oil or ghee, add the mustard and fenugreek seeds; when they start to pop stir in the onion and cook for about 10 minutes, until the onion is very soft.
Add the fresh chillies, ginger, curry leaves, ground coriander, turmeric and chilli powder and cook over a low heat for five minutes.
Stir in the tomatoes, coconut sugar and lime juice; continue to cook for a another 5-10 minutes.
Pour in the coconut milk and simmer for a few minutes, until slightly thickened; season with salt.
Add the carrots, mushrooms and cauliflower. Bring to a gentle simmer, then after about 5 minutes stir in the sweet potato. Continue to cook for another five minutes.
Add the pumpkin and after another 15 minutes, stir in the snow peas and cherry tomatoes.
Cook these for another two minutes before adding the spinach leaves. Simmer for just two more minutes, until they wilt.
Garnish with coriander leaves and wedges of lime.
Substitute any of the vegetables for your favourites and those in season.
Make a large pot of the curry base (i.e. the recipe made up to the point till before you add the vegetables) and freeze it in batches. It’s a great so for a quick and easy dinner you just have to defrost some and add your veggies and herbs.
Use fresh turmeric instead of ground when it is available.