Veggie curry

Comforting, healthy, easy

By Matilda Brown and Scott Gooding | Nov 7, 2024

Hi, Scott here. When I first met Til she had been a vegetarian and vegan, and so had developed a repertoire of veggie dishes. This vegetable curry is a cracker. We used it in The Good Farm Shop from day one and it remains one of the best sellers (but if any customers ask … it’s my recipe, of course).

One of the most important considerations when cooking curries or dishes with spices is to allow the spices to fry off or cook through to remove their harshness.

Yields: 4 - 5

Ingredients

1/4 Kent pumpkin (squash), peeled and cut into 2 cm (3/4 inch) cubes
2 sweet potatoes, peeled and cut into 2 cm (3/4 inch) cubes
2 large white potatoes, peeled and cut into 2 cm (3/4 inch) cubes
1 head cauliflower, cut into small florets
6 tablespoons coconut oil
2 small red onions, sliced
4 garlic cloves, minced
2 cm (3/4 inch) piece ginger, peeled and minced
1 tablespoon garam masala
1/2 teaspoon chilli flakes
1 teaspoon ground turmeric
2 × 400 g (14 oz) tins diced tomatoes
2 × 400 ml (14 fl oz) tins coconut cream
400 g (14 oz) tin chickpeas, drained and rinsed
2 bunches English spinach, roughly chopped
Greek-style or plain yoghurt, to serve

Directions

Step 1

Preheat the oven to 180°C (350°F).

Step 2

In a large roasting tin, spread the pumpkin, potatoes and cauliflower (you may need two trays). . Bake for 40 minutes, or until softened and browned, then remove from the heat and set aside.

Step 3

Meanwhile, heat the remaining coconut oil in a frying pan over medium heat and add the onion, garlic and ginger. Fry for 2–3 minutes before adding the spices and stirring with a wooden spoon. Cook for another 10 minutes.

Step 4

Add the tinned tomatoes and coconut cream and bring to the boil. Knock back the heat to a simmer, then add the chickpeas and cook for 25 minutes.

Step 5

Add the spinach and roasted veggies and cook for another 10 minutes, or until the veggies are hot.

Step 6

Season to taste and serve with a dollop of yoghurt.

The Good Farm Shop, developed by Matilda Brown and Scott Gooding, whips up artisanal meals using organic, regenerative and biodynamic ingredients, and they’ve just dropped their first cookbook. Their mission is bigger than food – although the food is scrumptious in itself – with an MO to support land ecology, human health and animal welfare. It’s real food that makes you and the planet feel good. The team deliver meals across NSW, VIC, SA, QLD and ACT and you can shop the cookbook at the link above.