Vegie bean curry

Fresh, seasonal fruit and vegetables
Fresh, seasonal fruit and vegetables 

This is a great recipe to use up odds and ends of veg - root veg, capsicums, frozen peas or beans, broccoli, squash or pumpkin, mushrooms etc, can all play a part. And it's fine to use a ready-made, low-salt stock.

For babies: go easy on the chilli or leave it out. Chop or puree the dish before serving. Alternatively, select some nice big chunks of veg that your baby can pick up. Take care with the whole beans or chickpeas as these could potentially be a choking hazard.

Ingredients

  • 2 tbsp canola or sunflower oil
  • 1 heaped tsp cumin seeds
  • 1 onion, chopped
  • 1 garlic clove, grated
  • a small knob of fresh ginger, grated
  • 1/2 red chilli, deseeded and finely chopped (optional, or more if you like)
  • 1 heaped tsp turmeric
  • 400g tin chopped tomatoes
  • a couple of handfuls (about 250g) of mixed chopped veg (see above)
  • 400g tin white beans or chickpeas, drained and rinsed
  • 400ml vegetable stock
  • 1 tsp garam masala
  • 2-3 tbsp plain, full-fat yoghurt, or cream (optional)
  • freshly ground black pepper, sugar and sea salt (optional)

Method

Heat the oil in a large saucepan over a medium heat. Add the cumin seeds and fry gently for a minute or two, then add the onion. Let it sweat for about 10 minutes, until soft, then add the garlic, ginger, chilli and turmeric. Cook, stirring well, for a minute or so.

Tip the tomatoes into the pan, stir and bring to the boil, then reduce to a simmer. Cook, uncovered, stirring often and crushing the bits of tomato with a fork, for 15-20 minutes, until the mixture reduces and thickens. (I normally use this time to prepare the veg that's about to go in.)

Add the mixed veg, beans or chickpeas and stock to the saucepan. Return to a gentle simmer and cook for around 45minutes, stirring often, until the veg are tender and the sauce is thick and rich. If you're using any tender veg, such as broccoli or peas, add them towards the end of the cooking time.

Stir in the garam masala, the yoghurt or cream if using, and add a pinch of sugar, some pepper and some salt too, if you like. Serve with rice.

Serves 3 adults.