- 2 tbsp vegetable oil
- 10g fresh ginger, grated
- 1 tsp ground coriander
- 2 tsp curry powder
- A pinch of chilli flakes
- 200g onions, roughly chopped
- 1 clove garlic, roughly chopped
- 30ml white wine
- 500g tinned chopped tomatoes
- 1 tbsp tomato puree
- 300g courgettes, sliced
- 200g red pepper, roughly chopped
- 200g potatoes
- 50g natural yoghurt
- 10g fresh coriander
- Salt and pepper to taste
Sprinkle some more fresh coriander when ready for an extra pop of flavour, and serve over your favourite cooked rice or with a warm naan bread.
Chop the potatoes into bite-sized pieces and place into boiling water. Cook until just tender. Drain.
Place a large pan over a medium heat and when hot, add a tablespoon of oil, followed by the ginger, ground coriander, black pepper, curry powder, chilli flakes, onion and garlic. Sauté for 10 minutes, until the onions become translucent and soft.
Add the wine to deglaze the pan, followed by the chopped tomatoes, tomato paste and 200ml of water.
Bring to the boil, reduce the heat and simmer gently for 10–15 minutes.
While the sauce is simmering, add the remaining oil to another large pan over a medium heat and when hot, add in the courgettes, peppers and cooked potatoes. Sauté until they start to colour.
After 10–15 minutes, remove the sauce from the heat and puree with a stick blender until smooth.
Add the curry sauce to the vegetables along with the yoghurt and fresh coriander.
Simmer gently for 5 minutes, season to taste and serve.
We believe in sourcing sustainable food wherever possible and use local and seasonal produce in our cafés. Discover why this is important and have a go at some of our recipes at home.
Whether you're looking for warming soups, seasonal stews or hearty curries, we've got some great recipes for you to try. Here are some favourites from our chefs and local experts.
Learn how to make a wholesome and hearty chicken and mustard one pot that's great as a warming lunch, or served with creamy mashed potato for a more substantial meal.
Have a go at creating our partridge, spinach and pumpkin soup. It's just the thing to warm you up after a long walk.
Fill your kitchen with the spicy aroma of this delicious dish. It's perfect for family feasts and dinner parties.
One of the simplest vegetable dishes in British cooking but also one of the best, telling a story of poverty and ingenuity, and the close links the North still has with Scotland.