Indian spiced vegetable curry

For this curry you need the vital ingredients of Garam masala & el ras hanout. I know, the last mentioned is not at all Indian but it adds a brilliant curry flavor that Garam masala does not do on it's own. So trust me, just use both. 

I like to serve this curry with brown basmati rice, cooked with some tumeric for its gorgeous yellow color also it has great nutritional values, read more here.  I also add pinch of ground cardamon both spices create that vibrant colorful Indian feeling. Sometimes I do half quinoa & half rice, just because sometimes brown rice can be very filling and quinoa feels lighter. 

Ingredients, serves 6:

1 courgette 

1 yellow or red paprika 

1 medium yellow or red onion

2 garlic cloves 

1 stalk of celery

4-6 cherry tomatoes

5-8 button mushrooms 

1/4 chinese cabbage or any other cabbage

200ml coconut milk

salt & pepper

1 tbsp Garam masala 

1 tbsp el ras hanout

1,5 tbsp cooking/frying oil 

1. Fry the spices on a low heat in the cooking oil. Only till they have become soaked in the oil and it starts to bubble slightly around the spices, adding a pinch of salt & pepper.  
2. Chop the onions, celery and paprika. Add these to frying spices.
3. Allow these ingredients to become shiny and then add the mushrooms, courgette, stir and allow the spices to coat all these in the pan. Fry on low heat for 3-5min. 
4. Add the cabbage and the cherry tomatoes. Allow to fry and become coated in the spices, as see photo as reference below. Fry for an additional 4-5min, till the cherry tomatoes have gone soft and start to pop and melt into the rest of the veggies. 
5. Add salt & pepper, taste. Continue cooking if you feel the veggies are too hard. 
6. Add the coconut milk. Simmer, while stirring, for 3min. 
7. Taste, adjust seasoning. 

You can add a small spoon or two of some yoghurt at the end once the curry has come of the heat, to avoid it splitting in the heat. The yoghurt gives a slight acidity and freshness.