Vegan Tamarind Curry

I love a vegetarian curry, and this one is no exception, it’s actually a vegan curry so it really is suitable for everyone.  Tamarind is slightly sour, if you haven’t tried it before give it a go, it adds a great depth of flavour.  This makes 6 good size portions, and as with most of my recipes is great for leftovers, or you can even use it as a base for my Vegan Curry Soup.
I made this version with my summer veg box, I do like a curry even in summer if its a colder evening and you can change the vegetables depending on the season and your personal favourites.  As always please use the quantities and ingredients as a guide: add or remove ingredients and make it your own.  It’s really quick to cook once all the veggies are chopped, and if you were in a real hurry you can get them already chopped from most supermarkets now.
Ingredients – serves 6 big portions
2 tbs oil such a rapeseed or vegetable
1 large onion finely chopped
3 – 4 large tomatoes chopped (ones that are past their best are better for this receipe)
2 medium heat chilli’s finely chopped
2 tsp turmeric powder
2 tsp chilli powder
2 tsp cumin powder
2 tsp coriander powder
4 tsp garam masala
4 tsp turmeric paste
Large thumb ginger grated
3 cloves garlic crushed
1 large carrot chopped
1 head cauliflower separated into small florets
1 large courgette chopped
1 small summer pumpkin (any variety) leave skin on and chop
I large tin conconut cream (full fat) plus 1 tin water
 
Guide
Cook onions until soft and transparent then add tomatoes and chilli and cook until it all cooks down and becomes a bit of a mushy texture – this will take at least 10 minutes and is the base for most successful curries.
Add all the spice ingredients up to the carrot and cook for a couple of minutes, add all the veg and cook again for a few minutes making sure everything is well coated before adding the coconut milk and water, there should be only just enough liquid, don’t fully submerse the vegetables.  Bring to the boil and then put the lid on and cook slowly for about 10 to 15 minutes till the veggies are just cooked.
This is lovely served with rice or with nan, and will be even better the day after.
If you want to extend it and make a really cost effective soup out of this take a look at my lunch ideas Vegan Curry Soup.