Mild Vegetable Curry with Saag Aloo

Serves: 4

It’s National Curry Week from October 9th-15th and to celebrate we have asked Garsons of Esher, Surrey - the largest PYO farm in the UK – to provide a delicious curry, packed with seven fresh vegetables, not counting garlic, ginger and fresh coriander! Garsons grows 34 crops in a total of 76 varieties across 155 acres to ensure the PYO season lasts from late May-October. You can still pick the squash for this recipe up until the end of October, but do check crop availability on their website before setting out. Garsons farm shop stocks a wide variety of vegetables all year round and most of the ingredients you will need for this recipe.

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Ingredients
Method

Ingredients:

For the Curry:

2 tbsp vegetable oil

1 onion, diced

1 garlic clove, crushed

1 x 100g pack mild curry paste

200g carrot, 200g squash, 200g courgette, diced into ½ - ¾ cubes

200g cauliflower, cut into florets

400g tin chopped tomatoes

400ml can coconut milk

200g de-stringed, sliced runner beans or French beans or sugar snap peas (topped and tailed if needed)

2 tbsp fresh coriander, chopped

For the Saag Aloo:

1 tbsp vegetable oil

¼ tsp cumin seeds

1 onion, finely chopped

1 garlic clove, crushed

1 tsp turmeric

1 tsp garam masala

500g potatoes, peeled and diced

into ¾-2cm cubes

1 tbsp root ginger, grated

300g baby spinach leaves

method:

To make the curry, heat the oil in a large casserole pan over a medium heat and gently fry the onion and garlic until soft, then add the curry paste and cook for two minutes, stirring.
Add all the vegetables except the beans/peas and stir until coated in the curry paste, then add the chopped tomatoes, turn up the heat and cook until no liquid remains.
Pour in the coconut milk and give the vegetables a good stir. Turn the heat down to a simmer, then cover and cook for 15-20 minutes until the vegetables are almost cooked through, stirring occasionally.
Meanwhile make the saag aloo. Heat the oil in a heavy-bottomed non-stick saucepan and fry the cumin seeds for 1-2 minutes.
Add the onion and garlic and cook until the onion begins to brown.
Add the turmeric, garam masala, potato and root ginger and stir.
Pour over 300ml boiling water, cover and cook for 10-15 minutes or until the potato is cooked through, stirring occasionally. Stir in the spinach until just wilted and season to taste with salt and pepper.
Stir the bean or peas into the curry and cook for a further five minutes until they are just cooked. Spoon into warmed bowls and scatter over the chopped coriander. Serve with naan bread or rice.

Print Recipe garsons.co.uk/a>