* 2 tbsp Vegetable Oil or Ghee * 1 Large Onion, Chopped * 4 Garlic Cloves, Minced * 2 tbsp Grated Ginger * 1 Green Chilli, Diced * 2 tsp Ground Cumin * 2 tsp Ground Coriander * 1 tsp Turmeric * 1 tsp Chilli Powder or Flakes * 2 tsp Garam Masala * 400 ml Coconut Milk * 400 g Tinned Diced or Chopped Tomatoes * 500 g Mixed Vegetables (Carrots, Cauliflower, Broccoli, Pepper, Courgette, Peas) In Bite-Sized Pieces * Salt
**Method:**
1. Cook Onion Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until it turns translucent, about 5 minutes. 2. Add Garlic and Ginger Add the minced garlic, green chilli and grated ginger to the pot. Sauté for another 1-2 minutes until fragrant. 3. Add Spices Stir in the ground cumin, ground coriander, turmeric, dried chilli, and garam masala. Cook the spices with the onions, garlic, and ginger for about 1 minute to release their flavours. 4. Add Vegetables Add the mixed vegetables to the pot and stir well to coat them with the spices. 5. Pour In Liquids Pour in the coconut milk and tinned diced tomatoes with their juices. Stir everything together, ensuring the vegetables are well-coated with the sauce. 6. Simmer Bring the mixture to a simmer. Reduce the heat to low, cover the pot, and let the curry cook for about 20-25 minutes, or until the vegetables are tender. Stir occasionally to prevent sticking. 7. Cool Once the curry has cooked, allow it to cool down completely. 8. Freeze Once cooled, transfer the curry into freezer-safe containers or resealable freezer bags. Make sure to leave some headspace for expansion during freezing. Seal, then pop them in the freezer.
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Fancy giving this a go? Get the recipe: [https://www.freezeit.co.uk/mixed-vegetable-curry-recipe/](https://www.freezeit.co.uk/mixed-vegetable-curry-recipe/)
**Ingredients:**
* 2 tbsp Vegetable Oil or Ghee
* 1 Large Onion, Chopped
* 4 Garlic Cloves, Minced
* 2 tbsp Grated Ginger
* 1 Green Chilli, Diced
* 2 tsp Ground Cumin
* 2 tsp Ground Coriander
* 1 tsp Turmeric
* 1 tsp Chilli Powder or Flakes
* 2 tsp Garam Masala
* 400 ml Coconut Milk
* 400 g Tinned Diced or Chopped Tomatoes
* 500 g Mixed Vegetables (Carrots, Cauliflower, Broccoli, Pepper, Courgette, Peas) In Bite-Sized Pieces
* Salt
**Method:**
1. Cook Onion
Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until it turns translucent, about 5 minutes.
2. Add Garlic and Ginger
Add the minced garlic, green chilli and grated ginger to the pot. Sauté for another 1-2 minutes until fragrant.
3. Add Spices
Stir in the ground cumin, ground coriander, turmeric, dried chilli, and garam masala. Cook the spices with the onions, garlic, and ginger for about 1 minute to release their flavours.
4. Add Vegetables
Add the mixed vegetables to the pot and stir well to coat them with the spices.
5. Pour In Liquids
Pour in the coconut milk and tinned diced tomatoes with their juices. Stir everything together, ensuring the vegetables are well-coated with the sauce.
6. Simmer
Bring the mixture to a simmer. Reduce the heat to low, cover the pot, and let the curry cook for about 20-25 minutes, or until the vegetables are tender. Stir occasionally to prevent sticking.
7. Cool
Once the curry has cooked, allow it to cool down completely.
8. Freeze
Once cooled, transfer the curry into freezer-safe containers or resealable freezer bags. Make sure to leave some headspace for expansion during freezing. Seal, then pop them in the freezer.