A mild vegetable curry is one of the most useful dinners you can learn. It uses whatever vegetables are in the house, it can be made in one pot, and it tastes even better the next day. Because you control the spices, you can keep it gentle enough for children or turn up the heat for adults.
Start with the base
Gently fry a chopped onion in oil until soft, then add crushed garlic and grated ginger. Stir in curry powder or a mix of cumin, coriander and turmeric, and let the spices sizzle for a moment so they release their flavour. Add chopped tomatoes, tinned ones are fine, and some coconut milk or stock, and let the sauce simmer until it thickens slightly.
Now add the vegetables. Firm ones such as potatoes, carrots, sweet potato and cauliflower go in first, because they need longer to cook. Softer ones such as peppers, courgettes, spinach and peas go in towards the end. Cover the pan and cook gently, stirring now and then, until everything is tender but still holds its shape.
Adding body and flavour
Chickpeas or lentils turn the curry into a filling meal. If you use dried chickpeas, they need to be soaked and boiled thoroughly before going into the pot, and tinned ones just need rinsing. A spoonful of yoghurt stirred in at the end gives a creamy taste, and a squeeze of lime brightens the whole dish.
Serve the curry with rice, flatbread or baked potatoes. A little chopped coriander, a few toasted cashews or a swirl of yoghurt on top makes it look as good as it tastes. For children who are wary of spice, keep the heat out of the pot and let everyone add chilli at the table.
Leftover curry keeps well in a covered container in the fridge, and it freezes nicely too. Reheat it thoroughly until it is piping hot all the way through. Because the recipe is so flexible, you can use up half a cauliflower, a lonely courgette or a handful of green beans, and nothing goes to waste. Once you have made it a few times, you will hardly need a recipe at all.
