This recipe is a firm favourite here at HeroGo!
The perfect way to use any leftover veggies, it’s really easy to adapt to whatever you’ve got in the fridge.
Just adjust the ingredients and the amounts to suit whoever you’re cooking for, and you’re onto a winning dish.
Try adding your favourite protein for that extra nutritional boost (maybe tofu or cooked chicken), and garnish with fresh coriander to make it a treat for the eyes as well as the taste buds.
Prep time: 10 minutes
Cook time: 30 minutes
Brussels sprouts, trimmed & halved
Carrots, peeled & sliced
Red bell peppers, deseeded & sliced
Onion, finely chopped
Cauliflower, cut into florets
2 tbsp vegetable oil
2 cloves garlic, minced
1-inch piece ginger, minced
2 tbsp curry powder
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp turmeric
1/2 tsp chilli powder
1 can (14 oz) coconut milk
Salt & pepper, to taste
Wash and prepare all the veggies.
Heat the oil in a large pan over a medium heat.
Add the garlic and ginger and sauté for a minute, until fragrant.
Add the onion and cook until it’s soft and translucent.
Add the curry powder, cumin, coriander, turmeric and chilli powder and cook for 2 minutes, stirring constantly.
Add the brussels sprouts, aubergine, carrots, bell pepper and cauliflower and stir well, until everything is coated in the spice mixture.
Add the coconut milk and stir. You can always add a bit of water if you’d like a thinner consistency.
Cover and simmer on a medium-low heat for 15 minutes, stirring occasionally, until the veg is tender.
Add the tomatoes and sweetcorn and cook for another 5 minutes.
Season and adjust the spices to your taste, then serve with hot rice or naan bread.