I often make this to go alongside an Indian Beef Curry. I have tried freezing it, which works, but the vegetables end up very mushy when it is defrosted.
Vegetable Curry –
heat oil in pan and add 1 sliced onion. Cook until translucent, add 2 teaspoons crushed garlic and 1 tablespoon grated ginger and cook for 2 mins. Stir in 3 teaspoons each ground coriander and cumin and 1 teaspoon ground turmeric and cook for 2 mins. Add 1 parsnip, 400g/12oz potatoes, 600g/20oz sweet potato (all peeled and cut into 3cm pieces) to pan and stir to coat with spices. Add 2 cups vegetable stock, and ½ cup coconut milk and simmer for 10 mins. Add 300g/10oz cauliflower, 2 teaspoons sambal oelek (chilli) and simmer 10 mins or until potato is soft and mixture is thickening. Add cashews and coriander and stir through to serve.
Variations – use green curry paste and chilli powder in place of coriander, cumin and turmeric
Add mustard seeds, cinnamon stick
Vegetables – cauliflower, green beans, eggplant, carrots, mushrooms, canned tomatoes