September Garden Curry

I am quite a keen gardener and I like to use as much of the veggies I grow as I can.  I read about saagu (a curry from the west coast of India) which uses whatever veggies are available and got inspired.   The original uses a mildly spiced coconut sauce which I’ve adapted to use some of the glut of tomatoes I have at the moment.

I have to be honest and say this isn’t the prettiest curry to photograph,  but it is absolutely delicious,  and any leftovers are wonderful in a lunchbox the next day.  It works well served with rice or breads – chapatis are particularly good.  I also love it with a pickle on the side.  The Spiced Runner Bean Piccalilli goes really well, but as I love this particular pickle I’d eat it with everything I could,  so do try others!

Obviously vary the veg to what you have available – the potatoes for cubes of squash, sweet potato or beetroot for example, the chard could be swapped for spinach (or omit entirely), the beans for frozen peas or sprouting broccoli etc etc.  The Joy is that as long as you have the spices to hand you can make this to suit you and your garden/larder.  It is cooked in 40 mins and just happens to be vegan.  You certainly get your 5 a day with this recipe!

September Garden Curry with onion spiced naan

Ingredients (serves 4)

• 1tsp cumin seeds
• 3 cloves garlic, peeled
• 2cm ginger, peeled and roughly chopped
• 2 red chillis, deseeded and roughly chopped
• 1 x 160ml tin coconut cream
• 8-10 vine tomatoes, cores removed and quartered
• 3 tbsp rapeseed oil
• 1 large onion, thinly sliced
• 600g new potatoes, halved (I used anya)
• 1tsp garam masala
• 1/2 tsp ground turmeric
• 1 tsp salt
• 200g rainbow chard, stems and leaves chopped separately
• 150g green beans (I used runner beans), chopped
• 3 small courgettes, chopped

Method

1. Put the oil and the sliced onion in a frying pan (to which you have a lid) and fry gently for 5 mins
2. Add the halved potatoes, cut side down and continue frying for a further 10 mins until they have taken on some colour.
3. Blend the garlic, cumin seeds, ginger, coconut cream, chillis and four of the tomatoes together in a blender  till smooth and reserve.
4. Add the garam masala, turmeric and salt to the frying pan and cook for 3 minutes, stirring frequently, to toast the spices
5. Pour in the tomato and coconut spice mixture and stir thoroughly till blended.
6. Add the rainbow chard stems, courgettes, beans  and the remaining tomatoes and then cover pan and cook for a further 5 mins
7. Then add the chopped chard leaves, allow to simmer for a further 2 minutes and then serve.