The DeLonghi Multifry challenge is coming towards its end for me and this was the most ambitious dish I tried to date.
A vegetarian curry from scratch in well under an hour. The recipe app suggested this would take 55min but actually was a good bit quicker. The total cooking time was 25 mins and it didn’t take very long to chop an onion and a squash.
The ingredients list was fairly simple again – dried spices in the form of paprika, tumeric and curry – the chickpeas, onion, squash and garlic. All topped up with some veg broth.
It made for a substantial curry – something better suited for cold weather – but also pretty mild. If I made it again I’d definitely add some extra chilli and ginger to the mix.
Overall verdict: Simple to create and tasty. Serve with a dollop of plain yoghurt, naan bread, basmati rice and a green salad for a filling veggie main meal.