Healthy Recipes Blog

Here’s a tasty recipe that uses a wonderful variety of vegetables. What a perfect way to get your daily quota of fresh veg! You can make it as hot or as mild as you like, of course, and serve it with brown rice and cucumber raita…

Vegetable Curry - serves 4

2 tbsp oil
1 sliced onion
2 tsp ground cumin
2 tsp ground coriander
2 crushed cloves garlic
2 tsp finely chopped fresh ginger
1 can tomatoes (397 g/14 oz)
150 ml (0.25 pint) water
1 finely chopped green chilli
2 diced potatoes
2 clised carrots
175 g (6 oz) okra (top and tail and chop into 2cm/1 inch pieces)
250 g (8 oz) florets cauliflower
salt & pepper to taste
2 tbsp chopped fresh coriander

Cucumber Raita

Quarter of a cucumber
150 g (5 oz) plain yogurt
ground cumin

Heat oil in a pan, fry onions until soft. Add the ground coriander, cumin, garlic and ginger and fry for 1 minute. Add tomatoes, water, chilli, potatoes, carrots, okra, cauliflower and salt and pepper to taste. Mix, cover and cook for 20 minutes until all veg are tender. Stir in the chopped coriander.

Serve with brown rice and cucumber raita. Make raita by grating the cucumber, mix it with the yogurt, add salt to taste and sprinkle with cumin.