Summer Veg Curry Blend

The tropical climate of Kerala in South India is perfect for growing pretty much any fruit, vegetable, herb (and spices of course!), and this month’s free sample is a great way of using up a glut of seasonal summer veg from your own garden! With spices including pungent fenugreek, warming cinnamon and mustard seeds, some humble veg is turned into a quick and delicious Keralan style curry.


  • 500g tomatoes (any type) - cut into bite-size pieces OR 400g tin of chopped tomatoes
  • 250g summer veg (e.g courgettes, aubergines, peas, beans, new potatoes etc) or use extra tomatoes - cut into bite-size pieces
  • 1 large onion - finely chopped
  • 2 cloves of garlic - finely chopped 
  • Rice and natural yogurt for 4 to serve
  • Summer Veg Curry Blend (1 portion / 2 tbsp): Coriander, cumin, black pepper, fenugreek, turmeric, ginger, mustard, cardamon, cinnamon, sesame, cloves, chilli, mustard seeds, nigella seeds, fenugreek leaf, celery. PLEASE NOTE IF YOU'RE MAKING A BIGGER BATCH, YOU'LL NEED TO SCALE UP THE FRESH INGREDIENTS IN PROPORTION BUT THE SPICES ONLY BY 2/3 OR IT WILL BE TOO SPICY!   *Allergens
  1. Fry the onion in 2 tbsp oil for 10 minutes or until soft and translucent
  2. Stir in the garlic then fry for 1 minute or until soft
  3. Stir in the tomatoes, SUMMER VEG CURRY BLEND, ¾ tsp salt and 200ml water. Cover and simmer for 15 minutes or until the tomatoes have broken down to form a thick sauce
  4. Cook the rice now
  5. Add the summer veg to the curry and cook for 5-10 minutes (dependent on your veg) or until tender
  6. Serve the curry with the rice and yogurt on the side

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From: £1.60

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