Vegetable Curry

The best thing about curries is that you can use any vegies you like and it also works well with those that are getting a little past their best.

Tonight's non-chilli curry uses zucchini, carrot and broccoli but would also work with a number of other vegies such as beans, peas, cauliflower, squash, pumpkin, eggplant etc.

Meal of January the 11th:

Vegetable Curry with couscous and naan

(Ok, so the naan is from a packet and to be honest it wasn't very tasty but it was a good negotiation tool to get the girls to finish!)

1. Heat some olive oil in a frying pan and add a teaspoon of black mustard seeds. When they begin to pop, add a teaspoon of cumin and a teaspoon of garam masala. Fry these over a medium heat until aromatic.

2. Add a finely chopped onion, a couple of finely chopped cloves of garlic and some finely chopped ginger. Fry for a couple of minutes and then add a couple of tablespoons of water. Fry until the water has evaporated.

3. Add a can of chopped tomatoes and a little extra water.

4. Rinse a can of lentils and add to the fry pan.

5. Add broccoli and carrot but leave the zucchini out until 10 minutes before serving.

6. Cover and simmer for around 20 minutes or until the vegies are tender then add the zucchini.

7. This curry can be served with rice or couscous and will also be yummy the next day.

The verdict: M and A both ate good servings and probably would've eaten more but I stupidly put the bread on the table in front of them instead of offering it AFTER they'd eaten. Anyway, they enjoyed it and although I thought it was tasty, I suspect tomorrow it'll be even tastier when I eat it for lunch!

Happy Eating!