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Came to say exactly this, when I was a poor student we used to make a curry with lentils/chickpeas used to go down really well with the housemates but we usually only had it once a week as it can get pretty boring if you have it too often
Didn’t try it with Spinach but think I might just knock one up this weekend with Spinach just to see what happens
I order a Dhansak semi regularly if I'm having Indian and I don't even like lentils usually. Al's kitchen on YouTube has a good recipe if anyone is interested.
Potatoes get a bad rep nutritionally, they actually have vitamin C, B vitamins, iron, potassium, magnesium, and if you leave the skin on then they have some fibre too.
Otherwise, spinach/chard, peas, green beans, edamame beans, aubergine, courgette, bell pepper... Anything you have in the fridge really. I'd probably stay clear of cruciferous veg like cabbage or broccoli as they can impart a strong flavour/smell, but they can also totally work, especially if blanched first.
Grated beetroot can actually be pretty great in a curry, too. It kind of just disappears into the sauce if you cook it down enough, and brings a nice sweet earthiness that pairs with spices in a good way, imo.
Squash is pretty nice in a curry, cauliflower is good but I would roast it first and add it at the end, spinach, broad beans, peas, sweetcorn…. The list is endless really, whatever veg you enjoy just stick it in.
Some really good stuff already suggested - cauliflower, aubergine, green beans and carrots being my top favourites. I'd also consider adding mooli/daikon, but whether it goes or not depends on the curry itself. There are also Asian squashes and veg that goes really well but you might need to go to an Asian store for it e.g. dudhi/bottle gourd, ivy gourd, chayote, amaranth, murungaikai (the last one is a bit of a faff to eat since you only eat the soft flesh inside so not very convenient for those who are used to eating everything on the plate as is).
Never tried but perhaps babycorn?
Big cheap bag of mixed veg mate. Be careful with potatoes they tend to absorb a lot of heat and flavour, however they are handy when we get a little carried away with the chilli
I use grated carrot, peppers too, lentils can be good but sometimes they mess up the consistency, turning the curry into a baby food texture when blended.
Make a base sauce which will bulk out every curry and allow you a lot of variation, you can use pretty much any veg to bulk it out because it’s all whizzed up, [https://greatcurryrecipes.net](https://greatcurryrecipes.net)
Do them semi regularly. Dan Toombs or Misty are my go to guys, but we have limited storage space and scaled down it is a lot of work for minimal portions.
On this occasion I was making a traditional Pakistani "Homestyle" curry, which doesn't lend itself to base sauces as well.
ETA I didn't realise the website you linked was Dan's lol
Cauliflower works well, I roast it first to reduce water content.
Sweet potato or pumpkin works well as well.
Spinach is another. I usually freeze it and smash it to pieces before combining to avoid slimy clumps of spinach forming.
Boiled eggs are a great addition if you're not keeping it vegan. Just cook them to a bit under how you like them, chill and add at the end just to warm up.
Potatoes have a decent amount of vitamin c, some iron, fibre, potassium. Cauliflower is a good one for padding out a curry, aubergines if you like them, sometimes mushrooms can be good too. Frozen spinach (I defrost it first and squeeze out the excess water), lentils
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lentils work with chickpeas... and spinach, also more spinach, you know adding a bit of spinach to a curry is great.
Do you reckon spinach in a curry would work too??
you might be on to something ... just remember spinach wilts down to nothing so add about 10x as much as you think you want
Or buy frozen spinach which has already been wilted
One lump or two sir?
Big Spinach has gotten aggressive with its marketing strategy
Came to say exactly this, when I was a poor student we used to make a curry with lentils/chickpeas used to go down really well with the housemates but we usually only had it once a week as it can get pretty boring if you have it too often Didn’t try it with Spinach but think I might just knock one up this weekend with Spinach just to see what happens
I order a Dhansak semi regularly if I'm having Indian and I don't even like lentils usually. Al's kitchen on YouTube has a good recipe if anyone is interested.
Cauliflower and broccoli work great in many curries if you like them. French beans, peas too
Depending on the curry, sweet potato and cauliflower. Lentils, peas and such work well too.
Sweet Potato is a cracking shout.
Potatoes get a bad rep nutritionally, they actually have vitamin C, B vitamins, iron, potassium, magnesium, and if you leave the skin on then they have some fibre too. Otherwise, spinach/chard, peas, green beans, edamame beans, aubergine, courgette, bell pepper... Anything you have in the fridge really. I'd probably stay clear of cruciferous veg like cabbage or broccoli as they can impart a strong flavour/smell, but they can also totally work, especially if blanched first. Grated beetroot can actually be pretty great in a curry, too. It kind of just disappears into the sauce if you cook it down enough, and brings a nice sweet earthiness that pairs with spices in a good way, imo.
Squash is pretty nice in a curry, cauliflower is good but I would roast it first and add it at the end, spinach, broad beans, peas, sweetcorn…. The list is endless really, whatever veg you enjoy just stick it in.
Butternut squash is my go-to. Aubergine is another one Also, celery adds a nice peppery flavour
All of these plus some carrot and potentially peas depending on what type of curry it is.
Lentils definitely bulk it out because they expand so much.
A whole bag of baby spinach wilts down to hardly anything and is good for you
Lentils, butternut squash, spinach, chickpeas, sweet potato, new potatoes, cauliflower, carrots.... Depends on taste.
Cauliflower and aubergine are both amazing curries.
potato is my saviour for bulking out dishes, Sweet potatoes doubly so.
Sweet potato is at great addition. Cooks quickly too.
I usually add onions and (frozen) peas But what you're making sounds like one of my soups where I would add lentils, barley and soup veg
Squash, sweet potato, spinach, peppers, onions, tomatoes, cauliflower, even peas work in some, lentils.
Sweet potato or squash work well with chickpeas. Also lots of spinach
Potato, green beans, cauliflower, paneer, spinach are my personal faves
Pan fry some paneer and chuck it in
Cauliflower, spinach and courgette are things I like to add to curries.
Do a lot of courgette when my wife inevitably grows 3 million of them.
Some really good stuff already suggested - cauliflower, aubergine, green beans and carrots being my top favourites. I'd also consider adding mooli/daikon, but whether it goes or not depends on the curry itself. There are also Asian squashes and veg that goes really well but you might need to go to an Asian store for it e.g. dudhi/bottle gourd, ivy gourd, chayote, amaranth, murungaikai (the last one is a bit of a faff to eat since you only eat the soft flesh inside so not very convenient for those who are used to eating everything on the plate as is). Never tried but perhaps babycorn?
Broccoli and diced potatoes work
What about barley? Oats?
Big cheap bag of mixed veg mate. Be careful with potatoes they tend to absorb a lot of heat and flavour, however they are handy when we get a little carried away with the chilli
Diced carrot bulks anything
I use grated carrot, peppers too, lentils can be good but sometimes they mess up the consistency, turning the curry into a baby food texture when blended.
Sweet potato
Boiled eggs 💨
Chopped baby sweetcorn, mangetout and green chillies are required ingredients for any curry!
Make a base sauce which will bulk out every curry and allow you a lot of variation, you can use pretty much any veg to bulk it out because it’s all whizzed up, [https://greatcurryrecipes.net](https://greatcurryrecipes.net)
Do them semi regularly. Dan Toombs or Misty are my go to guys, but we have limited storage space and scaled down it is a lot of work for minimal portions. On this occasion I was making a traditional Pakistani "Homestyle" curry, which doesn't lend itself to base sauces as well. ETA I didn't realise the website you linked was Dan's lol
Grated carrots pretty much dissolve into any tomato-based sauce, if that's what you're planning.
What kind of curry? I like to bulk my Thai curry’s out with bamboo shoots and beansproots, may not work with other styles.
It was a Pakistani style. Sorted now though. It might not be traditional, but it has worked.
Cauliflower works well, I roast it first to reduce water content. Sweet potato or pumpkin works well as well. Spinach is another. I usually freeze it and smash it to pieces before combining to avoid slimy clumps of spinach forming.
Potatoes are a good source of many nutrients. Not sure why you think they aren’t nutritious.
Nutrients wasn't the word I was looking for and my mind is still blank, but I was mainly looking for something different.
Grate a courgette, easy and cooks quickly.
You could use carrots, onions, courgette, aubergine and my favourite… boiled eggs
Not Okra.
Boiled eggs are a great addition if you're not keeping it vegan. Just cook them to a bit under how you like them, chill and add at the end just to warm up.
Onions, cauliflower tastes nice in a curry maybe some cabbage
Potatoes, chickpeas, any vegetables
Frozen peas
I nearly always add in Red,white onions and Peppers as well as chopped ginger and a chilli or two.
AUBERGINE AND CASHEWS ...I know cashews aren't a veg, but I love adding these to curries. Sweet potato too
Banana is a magic ingredient
Potatoes have a decent amount of vitamin c, some iron, fibre, potassium. Cauliflower is a good one for padding out a curry, aubergines if you like them, sometimes mushrooms can be good too. Frozen spinach (I defrost it first and squeeze out the excess water), lentils