Easy Vegetable Curry

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:

1. 2 medium potatoes, peeled and cut into chunks
2. 1 large carrot, peeled and sliced
3. ½ cauliflower, cut into florets
4. 3 tbsp sunflower or vegetable oil
5. 1 large onion, grated or finely chopped
6. 1 tbsp curry powder (medium or hot)
7. 1 x 227g tin chopped tomatoes
8. 300ml vegetable or chicken stock
9. 100g frozen peas or young spinach leaves (or both)
10. Plain yogurt or a vegan alternative
11. Mango chutney, for serving

• Method:

1. Prepare Vegetables: Boil potatoes and carrots, add cauliflower towards the end, then drain.
2. Cook Base: Sauté onion until softened and golden. Stir in curry powder, then tomatoes.
3. Simmer: Add stock and simmer. Mix in vegetables and peas/spinach, cooking until tender.
4. Serve: Top with yogurt and mango chutney.