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! Continue reading