Store Cupboard Curry

A simple vegan curry that can quickly be made from stuff you already have in the cupboard. I made this with pilau rice for some extra flavor.  This recipe should serves 4. You can always make extra to reheat for lunch through the week.  


1 tablespoon of coconut oil

1/2 teaspoon of black mustard seeds

1 teaspoon of cumin seeds

1 inch piece of fresh ginger, grated

1 red chili, chopped

1 large onion, finely chopped

3 cloves of garlic, finely chopped

3 medium potatoes, chopped (not to big so they cook quicker)

2 medium carrots, chopped 

1 small cauliflower, cut into medium florets (not to small or they break up) 

1 teaspoon of turmeric powder

2 teaspoons of ground corriander

1 teaspoon of garam masala

salt to taste 

1 tin of chopped tomatos

1 cup of frozen peas

juice of 1 lemon

Large handful of fresh coriander to garnish  

Pilau Rice 

1 1/2 cups of white basmati rice

3 cups of water

2 teaspoon of cardamon seeds

1 teaspoon of turmeric powder

5 cloves

salt to taste  


Wash the basmati rice and leave to soak as long as possible. Ideally leave to soak in the morning ready to cook that evening.

Heat the coconut oil in a large pan. Once its hot drop the mustard seeds in. As they start to pop and the cumin seeds followed by the ginger and chili. Once its all sizzling add the chopped onion. As the onion softens add the garlic. Next add the chopped potatoes and carrots. Stir occasional for around 10 mins.

Next add the spices, turmeric, ground coriander, garam masala and salt. Once the spices are mixed in add the tinned tomato. It's a good idea to wash the tin out with a little water (about 1/4 of the tin) and pour back into the curry. Finally the cauliflower. Put the lid on the pan to cook until the vegetables are tender.

Now is a good time to put the rice on. Boil the rice with a 2-1 ratio of water to rice. Add the salt, turmeric, cloves and cardamon. Bring to the boil and turn down to a simmer with the lid on. Once the water has nearly soaked in take off the heat and leave to stand.  

Once the vegetables are tender add the peas and lemon juice.

Finally when ready to serve garnish with the chopped coriander.