African veggie curry
March 15, 2024

African Style Veggie Curry

This is a super-easy and extremely tasty curry recipe we made many times in our old Court Farm garden with school groups. We very much look forward to making more curry in our new Children’s Garden – once we have built the future field kitchen – and once we have our first harvest of veggies!. 

This is a fantastic introductory curry recipe for little ones – it’s a little sweet, a little creamy, has no chilli heat (though feel free to add some in if you prefer) and has a rich familiarity from the peanut butter. Please do try it!

VARIATIONS

Do vary the veggies as to what’s in season or you have in.

To make hotter: add mild or hot chilli powder or finely slicd fresh chillies

Ingredients

to make 4 – 6 servings:

2 tbsps sunflower or olive oil or any cooking oil you have

1 onion or leek, diced/sliced

2 garlic cloves, finely chopped

5cm piece root ginger, peeled & grated

500g mixed root veggies, peeled & diced (sweet potatoes, carrots, parsnips or swede)

500g mixed other veg, diced or shredded (courgette, broccoli, cauliflower, peas, cabbage, chard, spinach, kale, runner beans, french beans or peppers)

1 heaped tsp ground coriander

1 heaped tsp ground cumin

1 tsp paprika

1 tsp cinnamon

400g tinned or fresh chopped tomatoes

400g tin of coconut milk

250ml pineapple juice

100g crunchy or smooth peanut butter

salt and pepper

Method

  1. Wash and scrub all the veggies and prepare as per the ingredients list.
  2. Heat the oil in a large saucepan. Add the onion or leek and cook for 5 minutes, stirring regularly.
  3. Add the garlic, ginger and root vegetables and cook for 5 minutes, stirring regularly.
  4. Str in the spices and cook for 1 minute before stirring in the chopped tomatoes, coconut milk and pineapple juice. Cook for 15 minutes with the pan lid on.
  5. Stir in all the over veggies and cook for a final 10 to 15 minutes until the veggies are soft. Add a little water if the sauce looks dry.
  6. Stir in the peanut butter, thin down the sauce with water if necessary and season well with salt and pepper. Serve with rice.