Curries are one of my favourite ways to enjoy plenty of fresh vegetables. This basic one is incredibly simple, with carrots and peas taking centre stage. Using fresh whole spices makes this so delicious and the flavours really sing. Cauliflower, sweet potatoes or turnip can all be added and I love adding big handfuls of spinach that melt right into the sauce. Cubed potato and some extra cherry tomatoes are another lovely option.
This isn’t the wettest of curries, so add a little extra water if you prefer more sauce. I sometimes add a tin of coconut milk to calm the spices and make it creamier.
This may seem like a long list of spices, but you can use the whole bay leaf, cardamom and cumin, then add two teaspoons of your favourite curry powder in place of the other spices.
We had a huge bay tree in the garden that we tried to remove as we had a smaller one too. It proved to be quite indestructible though, and I found myself out picking bay all winter and using the leaves for decorations and wreaths, as well as for all of the festive cooking, like bread sauce and gravy. I think it knew it would be needed. In this recipe a bay leaf is sizzled in the oil along with whole cumin seeds and cardamom pods.
Cardamom is a spice I really love. It needs to be carefully used as too much will result in a soapy, overpowering flavour. I love ground cardamom added to a banana and yoghurt raita. A little honey and salt balance it nicely. The recipe is from Ballymaloe and is one I’ve been making for years. It’s really good with spicy curries.
Chapati or naan can also be served with this. My kids love naan and I make a similar flat bread for them with an equal mix of yoghurt and flour mixed to a dough with a little salt and flecked with nigella seeds and fresh chopped coriander. I then divide the dough into balls, roll into flatbread and dry fry on a hot pan till blistered and puffed up. It’s a really useful formula that I use to make quick flatbreads to go with soups or as wraps for lunch.
Recipe: Vegetable curry
