Whip up a delightful, budget-friendly meal with this easy vegetable curry! Packed with hearty vegetables and a rich, flavorful sauce, this dish is perfect for a quick and healthy dinner. Using basic pantry staples, it’s simple to make vegan by swapping in dairy-free yogurt.
- Ingredients:
- 2 medium potatoes, peeled and cut into chunks
- 1 large carrot, peeled and sliced
- ½ cauliflower, cut into florets
- 3 tbsp sunflower or vegetable oil
- 1 large onion, grated or finely chopped
- 1 tbsp curry powder (medium or hot)
- 1 x 227g tin chopped tomatoes
- 300ml vegetable or chicken stock
- 100g frozen peas or young spinach leaves (or both)
- Plain yogurt or a vegan alternative
- Mango chutney, for serving
- Method:
- Prepare Vegetables: Boil potatoes and carrots, add cauliflower towards the end, then drain.
- Cook Base: Sauté onion until softened and golden. Stir in curry powder, then tomatoes.
- Simmer: Add stock and simmer. Mix in vegetables and peas/spinach, cooking until tender.
- Serve: Top with yogurt and mango chutney.
A flavorful and nourishing dish that comes together in no time. Perfect for a weeknight dinner or a comforting weekend meal!