- Preparation time : 20 min
- Ready in : 20 min
We encourage going meatless once a week or more, and this is a great recipe to start with.
This Veggie Curry is very satisfying as it is, and can be ‘dressed-up’ by adding a protein and/or whole-grain of choice. You can also experiment with spices and herbs to suit your taste. Store any leftovers and reheat to serve with wholegrain rice, or as a side of vegetables. I also enjoy this cold in a rice or wholewheat tortilla wrap, or as a salad on a generous bed of leaves.
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- 1 tbsp olive oil
- 2 large garlic cloves, sliced
- 3 cups of crunchy colourful veggies of choice like carrots, cauliflower, broccoli, celery – chopped or diced
- 3 heads of small bok choy, chopped
- 8 cherry tomatoes, halved
- 1 tsp ‘korma masala’ (or 1 tsp each of powdered turmeric, grounded cumin seeds, curry powder)
- 2 tsp powdered ginger
- generous pinch of sea salt
- 1 cup Greek yogurt
- Juice of 1/2 lemon
- 1 tsp lemon zest
- Heat oil in wok
- Add in garlic, then cauliflower/broccoli (if using), and stir for a few minutes.
- Add in carrots, celery and continue to stir-fry for a few more minutes (pour on a little water or stock if needed).
- Next stir in all the spices and salt, stirring for a minute or so.
- Toss in the cherry tomatoes, and last the bok choy for about 2 minutes, then turn off heat.
- Stir lemon juice into the Greek yogurt, add a little sea salt.
- Place a generous blob on top of a bowl of the curry, sprinkle lemon zest on the yogurt. Done!
Get the children to help
Easy tasks for younger children
- Choose your favorite colourful vegetables
- Measure out the spices into a bowl
- Stir lemon into the greek yogurt
- Place on top of the curry and sprinkle lemon zest on top
Moderate tasks for older children
- Chop the vegetables
October 6, 2014
I ‚misused‘ this recipe to empty my fridge from remaining veggies on a lazy Sunday.
I had the following ingredients:
– only one carrot
– one already boiled potato
– 5 heads of bok choy
– already boiled beans (Asian, long ones)
– 3 stalks of leek (Asian, thin)
– some stalks of ‘chim suy’ Asian leafy greens
I substituted Greek yogurt with natural yogurt, and lemon juice with lime.
I cooked the recipe with my two year old daughter, who cut/smashed the potato with a normal cutlery knife. She also enjoyed munching the tomatoes I had cut, so I had to redo it. Even so, it took only 10 minutes to prepare everything, before I fired up the pan. We have a (heavy) iron wok as well, but in my view a big & deep enough frying pan with teflon is just as good for this, so I used it as it’s as easier to clean afterwords.
My daughter insisted on stirring, but I do not recommend it generally for kids of this young age of two, because of the hot pan – a very close supervision was necessary. I’d trust my five year old to it on her own, but she was not at home. The remaining cooking took about 10 minutes, so the meal was ready in 20 min in total. My daughter loved sprinkling the spices, one by one. The turmeric has such a great, strong yellow colour, it was fun to watch it. We used all of the leafy greens. My daughter loves yogurt, so we generously put it into her plate, and she ate well. She also loved to squeeze the juice out of the small (kalamansi type) lime halves with her own bare hands.
Given this recipe is so easy and can be cooked with a variety of veggies, I will for sure cook this again on a lazy Sunday, perhaps on a ‘meatless Monday’ too – potentially adding some tofu for more ‘substance’? I’d think the spices and the yogurt sauce would give it enough taste. I would not recommend eating this without the yogurt lemon/lime sauce with a pinch of salt, because that really makes the recipe complete.