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How to use Vegetables in a Curry

How to use Vegetables in a Curry

At Rafi's we frequently include suggestions as to what ingredients to use when cooking one of our curry packs; but this doesn't mean that you can't be adventurous and try something different! Almost all of our packs are vegan - the exceptions are the Malay Rendang and the Thai Green and Red Curry Packs - other than that, even the Moghlai (which mentions chicken on the label) can be made with vegetables.

Roast a selection of vegetables such as pepper, courgettes and aubergines on a tray in a hot oven so they are just cooked and slightly charred. Add these to any completed sauce made from a ‘Curry Pack' as an excellent vegetarian dish.

Alternatively, add the vegetables to a cooked curry pack, stir once and immediately take off the heat. The following day reheat the curry gently - this will also finish off the cooking without turning the vegetables too soft.

It's a good idea to keep it to just two or three of your favourite vegetables any more than this will give a muddled result.

Worried about missing protein? Use lentils! Lentils are high in protein and other essential nutrients, including folate, iron, potassium, and a slew of antioxidants, each lending a special nutritional hand. The iron may help fight off anaemia, which is especially common among those with low-iron diets, like vegans and vegetarians. You can even use lentils as a substitute for minced meat.

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