Recipe Index

Ingredients

• 2 tbsp curry powder (, mild or hot (Note 1))
• 1 tsp All Spice powder
• 1 tsp nutmeg powder ((or 1/2 tsp freshly grated nutmeg))
• 1 1/2 tsp smoked paprika ((sub with sweet or ordinary paprika))
• 2 tsp dried thyme leaves ((or 3 tsp fresh thyme leaves))
• 1 tsp cumin powder
• 3/4 tsp cayenne pepper ((adjust to taste))
• 1 tsp pepper ((white or black))
• 3 tbsp cooking oil
• 1 large onion (, diced (brown, white, yellow))
• 1 large red chilli / cayenne pepper (, deseeded and finely sliced)
• 2 large garlic cloves (, minced)
• 1 large red capsicum / bell pepper * (, chopped into 2/3" pieces (~1.5 cups))
• 28 oz canned crushed tomato
• 2 cups vegetable or chicken broth
• 1 zucchini (, diced (~1 cup) *)
• 2 cups sweet potato * (, 3/5" cubes (~7.5oz))
• 2 cups cauliflower florets * (, small / medium (~6oz))
• 3/4 cup frozen peas *
• 2 handfuls baby spinach (, optional (Note 2))
• 1/2 cup finely chopped coriander/cilantro ((leaves and stems), plus more for garnish)
• Salt and pepper
• Yoghurt ((plain or Greek))
• Basmati rice
• White rice

Method

1. Mix the curry powder, all spice, nutmeg, smoked paprika, thyme, cumin, cayenne and pepper together so the spice blend is ready before anything hits the oil.
2. Heat the cooking oil in a large pot and fry the diced onion, garlic and sliced red chilli for about 2 minutes until the onion turns translucent.
3. Add the spice blend and stir it constantly for 1 to 2 minutes until it smells fragrant and looks wet, adding a spoonful of water if the pot seems dry.
4. Tip in the capsicum and zucchini for 1 minute, then pour in the crushed tomato and broth and add the sweet potato cubes and cauliflower florets.
5. Cover the curry and simmer for 15 minutes, then uncover it for another 10 minutes or so until the sweet potato is soft and the sauce has tightened.
6. Stir in the frozen peas for 2 minutes, fold through the coriander and baby spinach until the leaves wilt, and season everything with salt and pepper.
7. Spoon the curry over basmati or white rice and finish each bowl with yoghurt and extra coriander leaves.

Prep: 15 min · Cook: 25 min · Total: 40 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data