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Vegetable curry

Vegetable curry

Pretty much any leftover veggies can be added to this curry, and it's also great for reheating for lunch the next day.
By James Welsh
Serves 4
Prep/Cook time: 30-45 minutes
Bowl of vegetable curry which includes chickpeas and naan bread on the side

Ingredients

1kg mixed vegetables
3 onions, peeled and roughly chopped
1 clove garlic, peeled and chopped
1 tin chickpeas
1 tin chopped tomatoes
1 tbsp tomato puree
300ml vegetable stock (1 stock cube)
400g rice
1 tbsp curry powder (add more if you like it hotter)
Naan bread to serve

Perfect portions

Use our portion calculator for a quick and simple way to check how much food to serve with this meal.

Use portion calculator

Recipe

  1. In a large pan, combine all the ingredients except the rice, add the vegetable stock and mix thoroughly.

  2. Bring to the boil, reduce the heat and allow the mixture to simmer, stirring occasionally.

  3. Cook for 30 minutes until the vegetables are tender and the stock has reduced to produce a nice, thick sauce.

  4. Cook the rice as per the packet instructions.

  5. Serve the curry with the rice and warm naan bread.

Make the most of your leftovers
Store in
Airtight container. Cool quickly, within 1 hour
Time
Fridge for 24 hours
Where to store
Fridge
Reheat
Oven or microwave until piping hot. Reheat only once

Perfect portions

Use our portion calculator for a quick and simple way to check how much food to serve with this meal.

Use portion calculator

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Inside of the fridge with somone changing the fridge temperature dial

Keep your fridge at 5°C or below

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