Easy vegetable curry
This easy vegetable curry is a fragrant and comforting dish packed with potatoes, carrots, and cauliflower simmered in a spiced tomato broth. A spoonful of mango chutney and a swirl of natural yogurt bring the perfect balance of sweetness and creaminess. Stir in fresh spinach or sweet peas just before serving.
Ingredients
- Vegetable oil45 ml
- Vegetable stock200 ml
Instructions
4 steps- 1
Half-fill a saucepan with cold water and add the potatoes and carrots. Bring to the boil and cook for 8 minutes. Add the cauliflower florets and cook for 2 minutes more. Drain in a colander and set aside.
- 2
Heat the oil in a large, non-stick frying pan or wide-based saucepan. Add the onion and cook over a medium heat for 8 minutes or until well softened and lightly browned, stirring regularly. Sprinkle over the curry powder and cook for 30 seconds more, stirring.
- 3
Add the tomatoes to the onions and cook for 2-3 minutes, stirring constantly. Add the stock and bring to a gentle simmer. Add the vegetables and peas or spinach and simmer gently for 5 minutes, stirring regularly. If the sauce thickens too much, add a splash of water.
- 4
Serve immediately with yoghurt and mango chutney.
Nutrition
1 serving ≈ 300 g
Nutrition values are estimates. - means data is unavailable.
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