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  • Hey food tube,

  • I'm Tim Shieff,

  • professional freerunner

  • and professional food lover.

  • I'm back thanks to all the love you guys are giving me,

  • so thank you for that.

  • This time

  • I've teamed up with Jamie's food team to come up with

  • a great vegetable curry

  • that ticks all the vegan boxes as well.

  • Everyone loves their curry and this is no exception

  • it's rich, it's wholesome and it's got one of my favorite ingredients:

  • butternut squash.

  • You use the whole butternut squash.

  • This is the hard part...

  • there we go.

  • Take the seeds out.

  • As with most orange vegetables it's high in vitamin A

  • which makes it good for your eye sight.

  • Here's that rich orange...

  • and we cut it...

  • into about inch long cubes.

  • My rogue cutting technique.

  • [Chuckles]

  • Pre-heat the oven to 190

  • toss your butternut squash into the tray.

  • We're using walnut oil today.

  • Now it's time to add some seasoning.

  • Two teaspoons... cumin,

  • get that in,

  • two teaspoons of coriander,

  • one teaspoon of crushed chilis

  • and two teaspoons of madras curry powder.

  • That's what's gonna give it the kick. there's in this traditional Indian spices.

  • Finally some classic seasoning: salt and pepper.

  • Shake that up a bit... backflippin' squash.

  • Make sure it all gets some love.

  • Beautiful butternut squash...

  • put it in the oven, 190 for 40 minutes.

  • On to the base.

  • start things off

  • with a red onion.

  • slice it.

  • My philosophy with food is to eat the rainbow,

  • get as many different colours as possible.

  • And that's how I feel naturally you cover all your vitamins and minerals.

  • And this red onion covers

  • the purple part of your diet, which is quite rare to get.

  • Onions are a source of vitamin B6 which helps reduce

  • tiredness and fatigue.

  • Next...

  • bit of ginger,

  • about a thumb's worth.

  • Ginger is a great source of potassium which helps your muscles to function well.

  • Make sure you got one chili.

  • I take the seeds out.

  • But if you want it to be spicy leave the seeds in.

  • Two cloves of garlic,

  • slice them up as fine as you like.

  • Coriander,

  • just the stalks... we leave the leaves, later as garnish.

  • Now you've prepare them, you'll wanna get them sizzling on some heat.

  • Wanna go medium low.

  • Get some oil in there.

  • Give that a second to start heating up.

  • Get it all in there

  • get it sizzling,

  • releasing all the flavours.

  • Gonna give it a bit more spice

  • two teaspoons of curry powder.

  • Gonna leave that stuff on a low heat while you prepare the next ingredient: tomatoes.

  • We'll take about five or six tomatoes. Get them all diced up.

  • Tomatoes are a good source of Vitamin C, which is good for your bones, skin, your hair. So basically...

  • if you're watching this and you're a human, it's probably pretty good for ya'.

  • Once the tomatoes are all properly chopped

  • better check on your onion base.

  • Check that it's caramelized, softened nicely.

  • Put in your tomatoes.

  • Along with the tomatoes, one of my favorite ingredients: chickpeas.

  • That's just exciting to me as a vegan.

  • Bring up to a boil,

  • and once it's there put the lid on, turn the heat down, and leave it for 20 minutes.

  • The base is ready now, come take a look.

  • Beautiful...

  • Smell the delicious. If yours is a bit to dry,

  • don't forget you can add some boiled water or vegetable stock.

  • While that was boling I've prepared some rice.

  • Half a teaspoon of turmeric

  • gives it that lovely yellow.

  • You can check out Jamie, he's done loads of ways to prepare rice in the best way possible.

  • Check that out here.

  • Don't forget the butternut squash has been in the oven

  • for 40 minutes.

  • There you go.

  • All the flavour's cooked in.

  • For me that's the best ingredient of the curry.

  • The final touch

  • gonna add a bag of spinach

  • just gives it a bit more... leafy green

  • Pop the lid on, let the spinach wilt down,

  • and start preparing your rice in a bowl.

  • Should serve four people.

  • Oh babe.

  • Finally, garnish it off with that coriander we saved from earlier.

  • Just look at the colours, how they come together with that turmeric rice.

  • Let's try some.

  • The curry spices in there... worked so well

  • with the butternut

  • and it's been roasted to perfection.

  • It's so sweet... and so savory.

  • Let us know in the comments below what's the best curry you've ever had.

  • Thanks for watching guys, subscribe to the food tube

  • and check out my other vegan recipes down here.

  • If you like cocktails, remember, check out Jamie's drinks tube channel right here.

  • Subscribe to my youtube over here.

  • I'm gonna keep eatin' this...

  • go make it.

Hey food tube,

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B2 UK JamieOliver curry coriander rice vegan onion

Easy Vegetable Curry | Tim Shieff

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    Apple posted on 2015/10/18
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