A warming and comforting vegetable 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.
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.
Notes
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[nutrition-label]