Allotment curry

Allotment-Curry-WIE-296-compressedThis is a tried and tested, WI approved curry, made from vegetables and herbs that you can easily grow in an allotment. It’s an ideal meal choice for vegetarians, and is guaranteed to leave anyone asking for more. It’s hearty and delicious, with just a little kick, so this recipe is perfect if you’re planning your meals ahead of the winter months!


  • 1 tablespoon sunflower oil
  • 1 onion, roughly chopped
  • 1 teaspoon coriander seeds
  • 1 teaspoon cumin seeds
  • 2 cloves of garlic
  • 1 teaspoon turmeric
  • 1 teaspoon Garam Masala
  • half teaspoon chilli flakes
  • 300g peeled and de-seeded pumpkin
  • 450g tomatoes, roughly chopped
  • 400g can lentils, drained
  • 300ml vegetable stock
  • 1 teaspoon caster sugar
  • salt and ground black pepper
  • 115g runner beans
  • 175g podded peas and broad beans
  • 6 eggs
  • 150ml double cream
  • a small bunch of fresh mint or coriander, chopped


  1. Heat the oil in a large lidded saucepan. Add the onions and fry for about 5 minutes, stirring from time to time until softened and just beginning to brown around the edges.
  2. Crush the coriander and cumin seeds, and finely chop the garlic. Add these in to the pan, along with the turmeric, garam masala and chilli flakes, stirring and cooking for a few seconds.
  3. Cut the pumpkin into cubes and add them into the pan with the tomatoes.
  4. Add the lentils, stock, sugar and plenty of seasoning, then cover and simmer for 20 minutes, stirring occasionally until the pumpkin is almost tender.
  5. Whilst this is simmering, shred the runner beans. When the pan has simmered for 20 minutes, stir them in, along with the rest of the green vegetables, then cover and cook for 10 minutes.
  6. Boil your eggs in a second pan by covering them with cold water, bringing it to the boil and then simmering for around 8 minutes. Drain and rinse with cold water, then crack the shells and peel them off when cool enough to handles. Chop them in half.
  7. Stir the cream and half of the herbs into the curry, arrange the egg halves on top, then cover and heat through.
  8. Spoon the curry on to plates and sprinkle with the remaining herbs before serving.

Although this recipe is vegetarian friendly, you could try adding in some roast chicken pieces or prawns for non-vegetarians. It’s also very simple to customise to your tastes, as you can mix and match the types of green vegetables you use. As long as you aim for a total of 280g in green veg, you can add in what you like, such as spinach or chard!

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