Quick Vegetable Curry
This delicious curry is an easy midweek meal which is relatively hassle free to prepare. For a chicken version, simply add chopped cooked chicken breast along with the vegetables.
1 tablespoon olive oil
1 chopped onion
2 cloves crushed garlic
1 400g can chopped tomatoes
2 tablespoons tomato puree
2 tablespoons mild curry powder (or use medium for a spicier dish)
1 vegetable stock cube
285g frozen mixed vegetables (or use fresh- wash and cut up broccoli, cauliflower, peeled potatoes, peeled carrots, peeled sweet potatoes and throw in some garden peas)
340 ml (12 fl oz) water
Salt and pepper to taste
Chopped fresh coriander and sour cream to garnish
In a large saucepan heat the oil on a medium heat. Fry the onion and garlic until golden.
Stir in the curry powder and tomato puree and cook for 2-3 minutes. Dissolve the stock cube into the boiling water and pour the hot stock into the pan. Add the vegetables and chopped tomatoes. Season with salt and pepper as desired. Simmer on a medium heat for twenty-thirty minutes until the vegetables are cooked. Top with the coriander and sour cream if desired. Serve with rice, samosa and naan as shown or with jacket potato or wedges.
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