A Vegetable Curry

I have been taking a  Cooking for Diabetes Class thru the NHS on Thursday afternoons for the past month.  Today is my last class.  I really wasn’t sure if I would learn anything by taking the course, but I have to say that I have been pleasantly surprised and I have really learned an awful lot.  Plus everything we have cooked has been healthy, low in fat, high in fibre and quite surprisingly delicious!

The first week we cooked a fabulous Leek and Potato Soup, which incredibly had absolutely no milk or cream in it and yet was luxuriously silky and rich.  The secret was a tin of white beans which was added to the mix and when pureed, both thickened it and added fibre and flavour.  It was really good and that is a principle which would adapt itself to many applications in the kitchen.

Another week we baked Banana Oat Cookies, which were sweetened by nothing but a mashed banana, some sultana raisins and a very small amount of brown sugar, and not a lot of fat.  They were delicious too!  And good for you.  In moderation.  You still wouldn’t want to eat the whole lot at once.  But it was nice to know that if you really did feel like indulging in something sweet, there were healthy alternatives available!

Last week we cooked this beautiful Veggie Curry, which was not only really REALLY delicious and healthy, but colourful and filling as well.  Chock full of fibre and vitamins,  I just had to make it again during the week because I had enjoyed it so much and I wanted Todd to enjoy it as well.

Carrots, cauliflower, onions, potatoes, peas and tomatoes . . .  vegetable stock, lots of lovely spices and some raisins for just a touch of sweetness, this was fabulously delish.  And Todd really enjoyed it also.  I would say to use a floury potato in this so that some of them will break down and thicken the dish.  I hope you will give it a go and enjoy it as much as we have!

Add the oil to a large pan.  Add the onion.  Sweat the onion in the oil for several minutes to soften.  Add the curry powder, paprika, ginger, cumin, and coriander. Cook until quite fragrant.  Add the fresh vegetables, stirring to coat.  Add boiling water to barely cover, the milk,  and the bullion powder, lemon juice and fresh tomatoes. Stir in the sultanas/raisins.  Bring to the boil and then reduce to a simmer.  Cook for about 10 minutes.  Add the frozen peas.  Simmer for 5 to 10 minutes longer, until the vegetables are tender.  Stir in the garam masala and scatter some chopped coriander over top if using.  Serve hot.  Delicious!

I have to say that if you have the opportunity to take this class I would highly recommend it.  It may not make you a better cook, but it will certainly help to make you a more “informed” cook.  Not only that but it will teach you that having diabetes doesn’t mean that fun eating is finished for good.  Healthy eating for Diabetes can also be fun and delicious!  If I had one complaint about it at all it is that I am sorry that it is ending so soon.  I could easily have coped with a few more lessons, but I am indeed grateful for the ones that I did have.   You know . . .  these lessons are free of charge, and I hope more people will sign up for them and attend them.  Otherwise little bonus’s like these classes might disappear forever.  I want to thank the NHS for affording  me the opportunity to learn more about my disease and how to cope with it.

Note – I was not compensated in any way for doing this post. I am merely telling it like it is.  When I think something is great, I feel compelled to share it with my readers!

Debunking the myths of English Cookery, one recipe at a time.
The English Kitchen
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