A while ago my friend asked me to make her a veg packed sauce for pasta and pizza that didn’t seem packed with veg. I came up with “A Sauce for Jenny“. Full of tomato, carrot, onion, garlic and squash it packed a punch in the vegetarian sauce stakes and was a hit with her vegetable phobic son. I have since found out that a number of other friends have been making the sauce and having equally as positive results with it.
Pasta is a staple in our house but tonight it was the turn of the rice and a mild vegetable curry to go with it.
I had some left over new potatoes that needed a culinary use so I combined these, sliced up, with a can of chick peas, a couple of roughly chopped carrots, half a de-seeded and finely chopped red chilli, some frozen peas, frozen sweetcorn, some very finely sliced greens, a teaspoon of mild curry powder and about 200 ml of coconut milk to create a mild sauce that is packed with vegetables.
There is no hard and fast rule about what vegetables can go in it or in what quantity but I always serve it with a little boiled rice and some warm flat bread as the novelty of scooping up the curry and rice with the bread helps get most of it in J’s mouth and less of it in the bin!
- 5 boiled new potatoes, halved or quartered
- Can of chickpeas, drained
- Clove of garlic, crushed or chopped
- Half a red chilli, de-seeded and finely chopped
- 2 carrots, roughly chopped
- A cup of frozen peas
- A cup of frozen sweetcorn
- A handful of finely sliced spring greens
- A tablespoon of olive oil
- 200 ml of coconut milk
- Teaspoon of mild curry powder
Heat the oil in a large lidded pan and add all the ingredients apart from the coconut milk. Saute the vegetables until beginning to soften (or warm through the potato) before adding the coconut milk. Pop on the lid and cook for about 15 minutes. Serve with rice and warm flat bread.