I was inspired on the weekend while watching an episode of Jamie’s 30 Minute Meals, where he made a really simple vegetable curry.
The thing I love about Jamie’s recipes are that they seem so easy to make. His books are great but I particularly enjoy watching him cook because he has such a contagious energy and he makes everything seem effortless.
Some cooks make things look so complex and difficult but Jamie makes me believe I can actually make something that looks like his, even if I think I can’t! Very clever marketing indeed.
1 butternut pumpkin
1 small cauliflower
1 fresh chilli
4 cloves of garlic
Bunch of fresh coriander
1/2 jar of Patak’s rogan josh paste
1 x 400g tin chickpeas
100g baby spinach
1 x 500g tub natural yoghurt
(I also added green beans & zucchini)
- Heat oil in a pan and add sliced onions and a splash of water
- Cut the pumpkin into 1cm pieces and add to pan
- Cut cauliflower into bite sized pieces and add to pan
- Add sliced chilli, crushed garlic and coriander
- Add a little water, the rogan josh paste and chickpeas (including juice)
- Stir well, cover and cook
- Stir through the baby spinach before serving
- Serve on basmati rice with coriander leaves and a blob of yoghurt on top
So that’s it, easy peasy. The only thing I would do differently is use a bigger and wider pan, rather than a large pot.
And now for my rating:
This was really tasty. And looking at the photo, I did a pretty good job of it! It was quite hearty – it would make a great cold weather / weather dish. I made a right mess of the kitchen but it makes a big quantity so plenty of leftovers. It was pretty easy to make and you could add any of your favourite vegies. I give this a happy me x two!