This curry recipe works with many veg bag ingredients. Try it with squash, kale or mixed roots.
3 tsp vegetable oil
1 large onion, finely chopped
1 red chilli, seeds removed, finely chopped
Small piece of root ginger, peeled and grated
2 large potatoes, peeled and cut into chunks
2 tbsp curry paste
1 medium cauliflower, broken into florets
400g can coconut milk
4 garlic cloves, finely chopped
Toasted almonds (optional)
Heat a large, deep, non-stick frying pan over a low heat. Add the oil, stir in the onion and fry over a medium heat for 8-10 minutes, stirring occasionally, until softened and starting to turn golden.
Stir the chilli, garlic and ginger into the onion mixture and fry for 2 minutes. Raise the heat a little, add the potatoes and cook for 3-4 minutes, stirring frequently, until the outsides are just softening.
Stir in the curry paste, cook for 1 minute, then toss in the cauliflower and stir fry for a further 1 minute to coat.
Pour the coconut milk into the pan and stir thoroughly. Add some salt, raise the heat and bring to the boil, stirring frequently, then half cover the pan and reduce to a slow simmer.
Cook the curry for 20-25 minutes, stirring often, until the sauce has thickened slightly and the vegetables are tender.
Serve with a scattering of toasted almonds, if liked, and coriander.