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Bob's Veggie Curry

Posted by: Bob Hart | 28 July, 2011 - 2:06 PM

A veggie curry can be simple and delicious. Try this one, for a lively meatless Monday, or any other day for that matter, on steamed basmati rice with a dollop of mango chutney on the side:

Fry a medium onion, chopped, in 3bs unsalted butter in a large pot over medium to high heat until it starts to colour - about 3 minutes. Add a cinnamon stick, broken in half, a bay leaf, 5 cloves of garlic and three good knobs of raw ginger (minced the garlic and ginger or put them through a garlic press) and 1tbs of your favourite curry powder (I use a Madras powder for this recipe). Stir for a minute or two until it becomes lightly coloured and fragrant. Add about a cup of tinned, whole tomatoes and some of their juice and a cup of full cream yoghurt. Stir until the mixture splits from the oil and the sauce sizzles in the butter - about 7 or 8 minutes. Cook for a minute longer once this happens.

Add 2 cups of water, about four good pinches of salt, or to taste, and a selection of vegies: I use a couple of small, peeled and quartered turnips, a couple of large carrots cut into chunks, about 500g of butternut squash chunks (peeled and seeded, of course), a zucchini, unpeeled, cut into 5cm lengths, plenty of freshly-ground black pepper and the juice of a lemon. Lower the heat to a simmer, cover the curry and cook, stirring occasionally, for about 12 minutes. Add the drained and rinsed contents of a tin of chickpeas, return to a boil and cook, uncovered, for about another 5 minutes. And that's about it. Check the seasoning and finish with a squeeze of lemon before serving.

Note: you can use pretty much any veggies you have in hand for this if you roughly follow these quantities. If you use quick-cooking vegies, like cauliflower, frozen peas or beans, add then after you have simmered the root vegies for about 10 minutes, a couple of minutes before you add the chickpeas.

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3AW is Food: Melburnians love to eat so it's fortunate we live in the culinary capital of Australia. On this dedicated food page you will find the latest recipes by Bob Hart as well as Tony Leonard's Pub of the Week reviews. La Luna head chef Adrian Richardson also serves up a dish from his own cook book and food reviewer Ela Carte visits one of Melbourne's hottest eateries weekly.