Need some healthy meal? Then try for an easy veggie curry that makes a cheap and healthy meal. It uses basic store cupboard ingredients so is quick and easy to cook. It can be eaten with rice or roti/bread. It’s simple to make vegan too, just swap the yoghurt for a dairy-free alternative.
Ingredients
- 2 medium potatoes (cut into 2cm chunks)
- 1 large carrot (peeled and sliced diagonally)
- ½ cauliflower (cut into small florets)
- 3 tbsp sunflower or vegetable oil
- 1 large onion, (finely chopped)
- 1 tbsp medium or hot curry powder
- Chopped tomatoes
- Vegetable stock (gluten-free if required)
- Frozen peas or two large handfuls of young spinach leaves mixture
- Plain yoghurt or vegan alternative (to serve)
- Mango chutney (to serve)
Method
- Half-fill a saucepan with cold water and add the potatoes and carrots. Bring to the boil and cook for 8 minutes.
- After that add the cauliflower florets and cook for 2 minutes more. Drain in and set aside.
- Heat the oil in a large, non-stick frying pan. Add the onion and cook over medium heat for 8 minutes or until well softened and lightly browned.
- Sprinkle over the curry powder and cook for 30 seconds more, stir continuously.
- Add the chopped tomatoes to the onions and cook for 2/3 minutes, stir constantly to avoid burning.
- Add the stock and bring to a gentle boil. Then add the vegetables and peas or spinach and simmer gently for 5 minutes by stirring regularly.
- When the sauce thickens too much, add a splash of water and low the flame.
- Serve immediately with yoghurt and mango chutney.
For more recipes like this, keep an eye on WhatsOn Tasty @ CafeOn.
FOLLOW CAFE ON> WhatsOn/Café On
OPENING HOURS> Monday – Friday: 8.00am – 3.00pm; Sat & Sun> Opening Soon!
CAFE ON, 13A Cannon St, Birmingham B2 5EN, UK, Tel> 0121 633 2311, W> WhatsOn.guide/CafeOn.
