British Pub Style Vegetable Curry

• Produce

  • 2 Bell peppers
  • 1 Carrot
  • 1 tbsp Coriander, fresh
  • 1 425g tin Pineapple chunks in, juice
  • 1 Potato, medium
  • 2 tbsp Sultanas
  • 2 Yellow onions

• Baking & Spices

  • 2 tbsp Curry powder, mild
  • 1 Salt and black pepper

• Oils & Vinegars

  • 1 tbsp Vegetable oil or sunflower oil

• Dairy

  • 400 g Coconut milk or double cream

• Other

  • 200g tin (7 oz can peas or sweetcorn (corn kernels, drained

Found on teatimerecipes.co.uk

Description

Ingredients

• 1 tablespoon vegetable oil or sunflower oil
• 2 chopped yellow onions
• 2 chopped bell peppers (any colour)
• 1 peeled, chopped carrot
• 1 peeled, chopped medium potato
• 2 tablespoons mild curry powder, or to taste
• 425g tin (15 oz can) pineapple chunks in juice
• 400g (14 oz) coconut milk or double cream (heavy cream)
• 2 tablespoons sultanas (raisins)
• 200g tin (7 oz can) peas or sweetcorn (corn kernels), drained
• Salt and black pepper, to taste
• 1 tablespoon chopped fresh coriander (cilantro), to serve

Directions

• Heat the oil in a big frying pan or skillet.
• Sauté the onions and bell peppers in there for 5 minutes, stirring often.
• Now you can add the carrot and potato, curry powder, pineapple, coconut milk or double cream, and sultanas (raisins).
• Simmer for 40 minutes uncovered or until the sauce has thickened and reduced a bit and the vegetables are tender.
• Taste the curry and see if its spicy enough.
• If not, add some more curry powder.
• If its a little too spicy you can add a pinch of sugar (yes this actually works to cut down the spiciness!)
• Grind in some salt and black pepper too and give the mixture a good stir.
• Stir in the peas or corn (or use some peas and some corn if you want) and simmer for 3 minutes or until warmed through.
• Serve garnished with fresh cilantro if liked.