Easy Vegetable & Chicken Curry

Hubby requested a mild but flavoursome curry today and this is what was created - it was a big hit so no doubt I'll be making it a few more times!

Serves 2 very generous portions

Wash & slice one red onion, half each cauliflower & broccoli and 2 carrots.

Heat 1 tsp vegetable oil in a large pan. Add onions and cook until soft and turned dark brown - about 3-4 minutes. Add 1 tbsp garlic & ginger paste, 2 tsp cumin, 1/4 tsp turmeric and 1/4 tsp chilli powder. Mix well and add a few splashes of water if the mix is getting too dry. Put vegetables in the pan & keep cooking on medium heat for 3-4 minutes until all they are coated with the spice mix.

Add 1 tbsp tomato puree, vegetable stockpot & 1 cup boiling water. Mix well and let it simmer for 3-4 minutes to blend all the flavours. At this point if the mix is getting dry add a little more water but not too much or the curry will be very runny. The curry can now simmer for 20 minutes until all the vegetables are cooked through.

If you want to add meat then do it before putting the curry on simmer. I cut 500g of chicken thighs into bite size portions and added to the vegetable curry. Simmer on low heat with the lid on and check after 20 minutes - ensure meat is cooked and the liquid has become thick.

Serve with a crisp salad and minty yoghurt.