Winter Veg Curry

Winter Veg curry


Curries are a great winter or all year round warmer. By using any hearty seasonal produce you have at home with the right mixture of spices you can have a great meal on your hands. Usually I would make a big batch and put it in the freezer so I know when I have long days at work, or just can’t be bothered cooking, theres always something nutritious ready to go.

Ingredients (serves 6 people approx.)

  • ½ cauliflower
  • 4 carrots
  • 1 can chickpeas
  • 1 cup lentils (dry)
  • 1 brown onion
  • 2 cloves garlic
  • 4 large potatoes or equivalent of small potatoes
  • 1 veggie stock cube
  • 1 can light coconut milk
  • 1 can tomatoes
  • 1 tbsp curry powder
  • 1 tbsp cumin
  • 1 tsp turmeric
  • 1 pinch cinnamon
  • 2 tbsp olive oil
  • 3 cups rice


  1.  start off by getting your rice on the boil while you cook the curry 
  2.  fry the onion in a pot then add the spices and garlic
  3. add in the rest of the vegetables (except chickpeas & lentils) until lightly browned
  4. add the tinned tomatoes and stock and simmer the vegetables until almost completely cooked
  5. stir through the coconut milk, chickpeas and lentils. Add salt and pepper then reduce the heat and serve with rice! Garnish with coriander and lime if you like it, its a great combo!

*tip: if you want to thicken it up a bit more dissolve 1 tbsp of corn flour in 2 tbsp of cold water and stir through in the last 5 minutes of cooking*


kim wainscoat