Easy vegetable curry is a great mid-week dinner dish. Using the best of seasonal vegetables and with chickpeas for added protein.
Easy vegetable curry is one of those dishes that appear regularly on my table. Vegetables cook so quickly that they really do make a great mid-week quick dinner. The vegetable curries I cook depend on the vegetables I have to hand at the time. If I don’t have one vegetable I’ll just substitute it for another.
I love my garden; Garden by name, Garden by nature! I’ve played about with vegetables in the past but this year I got serious, setting up 3 beds so that I can practice proper crop rotation. Then came the decision what to plant? I’ve decided to plant vegetables I love but which are not always available in the shops locally, swiss chard, cavolo nero kale, rainbow beets, artichoke, Jerusalem artichoke and kohlrabi!
How can I use Kohlrabi?
Kohlrabi is a funny looking vegetable and although it looks like a turnip, it is in fact a member of the brassica family. It can be eaten raw in salads and slaws or cooked. My first instinct was to go with a salad. But with a lack of sun in recent weeks I changed my mind. Instead I wondered how it would hold up in a vegetable curry? This curry recipe is a quick mid-week recipe and it was garden to plate in less than 30 minutes. I didn’t have any spinach to hand so rather than throw away the kohlrabi leaves I chopped them up and used them in the curry. The result a very tasty curry that was enjoyed by all the family and satisfaction in knowing I’d grown some of it myself!
Additional recipe suggestions:
Looking for inspiration for feeding the family mid week, then take a look at our Ultimate Guide to Family Dinners. Full of useful hints, tips and recipes.
Easy Vegetable Curry
- 1 onion - diced
- 3 cloves garlic - crushed
- 2 red finger chillis - de-seeded and sliced
- 2 ginger - grated
- 1 butternut squash - peeled and cubed
- 2-3 kohlrabi - peeled and cubed
- 6 kohlrabi leaves - washed and cut
- 1 tin chickpeas - drained
- 1 tbsp madras curry powder
- 400 ml coconut milk
- 2 tbsp sunflower oil
- juice of one lime
- fresh torn basil leaves
- Heat up a wok or large non stick frying pan, add the sunflower oil and when hot saute the onions, garlic, chilli and ginger over a medium heat for 5 mins, taking care to soften but not colour. Then using a slotted spoon remove into a bowl.
- Add the butternut squash to the pan and heat gently for 10 minutes, stirring all the time. Add the onion mixture back into the pan and add the kohlrabi, the chickpeas and the curry powder. Coat all the vegetables in the curry powder.
- Add the coconut milk, you may wish to add more than 400ml to get the consistency you like, it will depend on the amount of water in the vegetables. Cook gently for a further 5-10 minutes until the squash and kohlrabi have softened, they should still have some bite.
- Add the kohlrabi leaves, stir for a further 2 minutes and season to taste. Finish with the juice of a lime and some fresh basil leaves.