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Homemade Vegetable Curry & Chicken Skewers

As I’ve got older I’ve began to really enjoy making lots of homemade meals and thought here would be a perfect place to share my passion. The other night I fancied something different and as I like to eat quite healthy I thought id go for something containing a lot of vegetables, so we went for a Vegetable curry!

I usually have a look at recipe’s to get ideas but always change them and end up making something totally different!

I love that when you make your own food from scratch you know what’s going into it and there’s no hidden extras that are bad for you.

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If there is any veg you don’t like, you can always swap or add more that you do. A vegetable curry is very easy to change about.

Here’s my Vegetable curry recipe, its easy to do and cheap!

How to make the curry paste:

6 spring onions
Thumb size piece of ginger, or if you like it add a little more 🙂
1 teaspoon of turmeric
1 Table spoon of oil
Coriander stalks – Put how much you want in (I done half a shop bought pack)
1 Red Chillie
3 Garlic cloves
1 can of chickpeas

Cut it all into small pieces so it makes it easier to blend, place into a blender until it looks like paste. That’s all you need to do to make your paste!

The base vegetables for the curry:
1 Butternut squash, cut into small-medium chunks
1 Courgette, cut into small chunks
1 Pack of small sweet-corn cobs
3 Sweet peppers
2 Vine tomatoes cut up
1 Tin of chickpeas
1 Can of coconut milk
1 Pack of tender stem broccoli

I started with the butternut squash (the long neck piece) I peeled and cut this into small chunks. I added a little oil into a deep pan (I’m not frying the butternut squash, only softening and breaking down the fibres). I cut the rest of the vegetables into bite size chunks which makes it easier to dish up when done. Once the butternut squash has been in the pan for about 5 minute’s I add the rest of the veg into the pan and the 1 tin of coconut milk. I give it a good stir so its all coated, place the lid on to let it simmer in the pan for 20-30 minutes (deepening on how crunchy you like your veg). Place on a medium heat not high. That’s your curry DONE! 😀

All you need to do is the chicken skewers if you’d like to add them.

1 Pack of chicken breasts, cut into medium chunks
1 Large onion, cut into medium chunks
2 Tomatoes, cut into large chunks
Small sprinkle of medium curry spice
3-4 Tablespoons of olive oil
and wooden skewers!

Place 1 bit of chicken, onion and tomato ect onto the skewer and place on a baking tray or baking dish that is oven proof. Once you put as many skewers you need onto the tray, mix a little curry spice into a bowl and 3-4 tablespoons of olive oil and mix together to create a marinade. Coat the chicken with the marinade and place in the oven at 200*C for about 20-30 minutes turning every 10 minutes. Make sure the chicken is cooked all the way through before plating up, if its still slightly pink, place in the over for an extra 10 minutes.
Add a sprinkle of coriander on top to garnish.

With my meal I added toasted pitta bread slices with a yogurt and mint dip and basmati rice infused with lemon juice (all I did was add half a lemon into the pan whilst the rice is boiling)

Hope you try this amazing recipe, I absolutely loved it and its great if you have friends or family over !

Kayla
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