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Vegetable Curry

Authorbskt
DifficultyBeginner

An easy veggie curry that makes a cheap and healthy meal. It uses basic store cupboard ingredients so is very quick and easy to cook. It's simple to make vegan too, just swap the yoghurt for a dairy-free alternative.

[cooked-sharing]
Yields3 Servings
Prep Time20 minsCook Time30 minsTotal Time50 mins
 2 medium potatoes (around 350g/12oz), peeled and cut into 2cm chunks
 1 large carrot, peeled and sliced diagonally
 ½ cauliflower (around 300g/10½oz), cut into small florets and halved
 3 tbsp sunflower or vegetable oil
 1 large onion, coarsely grated or very finely chopped
 1 tbsp medium or hot curry powder
 1 x 227g tin chopped tomatoes
 300ml/10fl oz vegetable or chicken stock (made with ½ cube), gluten-free if required
 100g/3½oz frozen peas or two large handfuls young spinach leaves, or a mixture
 plain yoghurt or vegan alternative, to serve
 mango chutney, to serve
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.

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