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As with most curries, this gorgeous garlic-ginger sauce suits virtually any veggies — so if you’ve got sweet potato and cauliflower in the fridge that you need to use up, give it a whirl — guaranteed to work beautifully!

You will need

Serves 4

  • 1 tablespoon olive oil (or sub water)
  • 1 brown onion, sliced thinly
  • 3 cloves garlic, crushed
  • 3 cm knob of ginger, finely grated
  • 3 medium potatoes, peeled and chopped
  • 3 medium carrots, peeled and chopped
  • 1 apple, core removed and pureed or very finely grated.
  • 2 tablespoons curry powder
  • 1 tablespoon soy sauce or tamari sauce
  • 3 cups vegetable stock
  • Rice, to serve

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10 mins to prep

30 mins to cook

  1. Step 1

    Heat the oil in a large pot over high heat. Add the onion and saute for 2 minutes or until softened. Add the garlic and ginger and saute for 1 minute or until fragrant.

  2. Step 2

    Add the potatoes, carrots, apple, curry powder, and soy sauce to the pot. Saute to sear the vegetables for 5 minutes or until the curry powder becomes aromatic.

  3. Step 3

    Add the stock then reduce the heat to medium-low. Stir the curry occasionally and let it simmer for 20 minutes. The vegetables should be tender, the apple should have dissolved and the curry should be thick.

  4. Step 4

    Divide the curry in bowls and serve over hot rice of your choice.

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