Vegetable Curry

Serves 2

  • 1 onion
  • 1 clove of garlic
  • 1 tablespoon cooking oil
  • 400g of vegetables eg carrots, courgettes, cauliflower, peppers, baby sweetcorn, green beans, mushrooms, butternut squash
  • 2 tsp curry powder – mild, medium or hot depending on your preference
  • 200g tinned tomatoes (1 small tin)
  • 1 vegetable stock cube dissolved in ½ pint of water
  1. Chop the onion and crush or finely chop the garlic.
  2. Heat the oil in a saucepan and add the onions and garlic. Cook until soft. (5-10 mins)
  3. Chop all of the vegetables into bite-size pieces. Add to the pan and cook for 5 minutes.
  4. Add the curry powder, stir and cook over a gentle heat for 1 minute.
  5. Add the tinned tomatoes and stock to the pan.
  6. Add a little more water if the curry seems dry.
  7. Bring to the boil, lower the heat and simmer for approximately 30 minutes.
  8. Serve with rice.

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