Mild Vegetable Curry with Saag Aloo
It’s National Curry Week from October 9th-15th and to celebrate we have asked Garsons of Esher, Surrey - the largest PYO farm in the UK – to provide a delicious curry, packed with seven fresh vegetables, not counting garlic, ginger and fresh coriander! Garsons grows 34 crops in a total of 76 varieties across 155 acres to ensure the PYO season lasts from late May-October. You can still pick the squash for this recipe up until the end of October, but do check crop availability on their website before setting out. Garsons farm shop stocks a wide variety of vegetables all year round and most of the ingredients you will need for this recipe.
For the Curry:2 tbsp vegetable oil 1 onion, diced 1 garlic clove, crushed 1 x 100g pack mild curry paste 200g carrot, 200g squash, 200g courgette, diced into ½ - ¾ cubes 200g cauliflower, cut into florets 400g tin chopped tomatoes 400ml can coconut milk 200g de-stringed, sliced runner beans or French beans or sugar snap peas (topped and tailed if needed) 2 tbsp fresh coriander, chopped
For the Saag Aloo:1 tbsp vegetable oil ¼ tsp cumin seeds 1 onion, finely chopped 1 garlic clove, crushed 1 tsp turmeric 1 tsp garam masala 500g potatoes, peeled and diced into ¾-2cm cubes 1 tbsp root ginger, grated 300g baby spinach leaves
- To make the curry, heat the oil in a large casserole pan over a medium heat and gently fry the onion and garlic until soft, then add the curry paste and cook for two minutes, stirring.
- Add all the vegetables except the beans/peas and stir until coated in the curry paste, then add the chopped tomatoes, turn up the heat and cook until no liquid remains.
- Pour in the coconut milk and give the vegetables a good stir. Turn the heat down to a simmer, then cover and cook for 15-20 minutes until the vegetables are almost cooked through, stirring occasionally.
- Meanwhile make the saag aloo. Heat the oil in a heavy-bottomed non-stick saucepan and fry the cumin seeds for 1-2 minutes.
- Add the onion and garlic and cook until the onion begins to brown.
- Add the turmeric, garam masala, potato and root ginger and stir.
- Pour over 300ml boiling water, cover and cook for 10-15 minutes or until the potato is cooked through, stirring occasionally. Stir in the spinach until just wilted and season to taste with salt and pepper.
- Stir the bean or peas into the curry and cook for a further five minutes until they are just cooked. Spoon into warmed bowls and scatter over the chopped coriander. Serve with naan bread or rice.