Speedy Vegetable Curry

Name: Speedy Vegetable Curry
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: asian

James Wythe

This super easy Vegetable Curry is absolutely delicious and so quick to make. Packed full of vegetables it’s a really healthy curry that the family will love and perfect for your dinner tonight.

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Ingredients

red onion 1 (sliced)
courgette 1 (chopped)
aubergine 1 (chopped)
bell pepper 1 (chopped)
garlic paste 2 tsp
ground coriander 1 tbsp
chilli flakes 1 tsp
chopped tomatoes 400 g
coconut milk 400 ml
chickpeas 400 g (drained)
ground almonds 100 g
lime 1 (juice)
fresh coriander 1 handful (chopped)
spinach 1 handful
basmati microwave rice 500 g

Method

Prep the ingredients

Peel and dice the red onion. Roughly chop the courgette, aubergine and pepper. Juice the lime.

Make the curry

Heat a dash of oil in a large pot (you need to be able to fit all the ingredients in this pot). Add the garlic paste, red onion, ground coriander, chilli flakes and fry for a couple of minutes.
Add all the vegetables, chopped tomatoes, coconut milk, chickpeas, ground almonds and lime juice. Stir in 50ml water per serving. and season to taste with salt and pepper. Stir to mix.
Cook on a high heat for 10 minutes until it thickens. Meanwhile, chop the fresh coriander leaves and stalks.
For the last minute of cooking, stir in the spinach and the fresh coriander.

Cook the rice

Meanwhile, cook the rice according to the packet instructions.

Plate up

Plate up the rice with the fragrant curry and enjoy!

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