Winter Vegetable Curry
A warming and comforting curry for a cold day that's easy to put together and not too spicy for the kids. A curry is also a good opportunity to use up any leftover vegetables, so don't waste anything, add it in.
- 1 onions organic, chopped
- 2 cloves garlic organic, peeled and crushed
- 3 tsp fresh ginger organic, grated
- 300 g basmati rice organic, fairtrade or naan bread to serve
- 4 tbsp korma curry paste organic
- 300 g sweet potato organic, peeled and diced into 2 cm chunks
- 375 g cauliflower organic, broken into small florets
- 150 g frozen peas organic
- 2 tbsp ground almonds organic, fairtrade
- 750 ml vegetable stock organic
- 1 dash black pepper organic, fairtrade, freshly ground
- 1 dash salt (optional)
- 150 ml natural yoghurt organic, low fat,
- 2 tsp garam masala organic, fairtrade (optional)
- 2 tbsp mango chutney organic, fairtrade
- 4 tbsp fresh coriander organic, to serve
- Heat the oil in a large frying pan over a low heat and fry the onion for 10 minutes until soft and lightly caramelised. Add the garlic and ginger to the pan, stir and cook for 2 minutes.
- Put the rice on to cook as per the packet instructions.
- Add the curry paste to the onions and stir for 1 minute.
- Stir through the sweet potato, cauliflower, frozen peas and ground almonds.
- Pour over the vegetable stock, season with salt and pepper and simmer for 15 minutes until the vegetables have softened.
- Stir in the natural yoghurt, garam masala and mango chutney and heat through for 2 - 3 minutes.
- Serve with the rice or naan and sprinkle the coriander over the top.
Not all eating together or in a hurry? This dish can be prepared in advance and re-heated. This curry can be frozen for 3 - 4 months
Calories: 587kcal | Carbohydrates: 59g | Protein: 12g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Cholesterol: 3mg | Sodium: 709mg | Potassium: 771mg | Fiber: 9g | Sugar: 12g | Vitamin A: 12350IU | Vitamin C: 82.5mg | Calcium: 140mg | Iron: 2.9mg