Healthy Recipes

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Vegetable Curry

What You Need (serves 4)

  • 1kg (2.2 lb) mixed vegetables (such as carrots, onions, potatoes, cauliflower, courgettes, peas, beans, turnip)
  • 150g (6oz) can chickpeas
  • 1 clove of garlic (crushed)
  • 1 tablespoon curry powder
  • ½ teaspoon turmeric
  • 400g (16oz) can  chopped tomatoes
  • 1 tablespoon tomato puree
  • 300ml (½ pint) vegetable stock (made from 1 stock cube)
  • 1-2 teaspoons cornflour (mix to a paste with a little of the stock)

How To Make It

  1. Peel and prepare the vegetables and cut into even sized cubes.
  2. Combine all other ingredients in a large saucepan.  Add the vegetables.
  3. Bring to the boil, reduce the heat and allow the mixture to simmer, stirring occasionally.
  4. Cook for 30 minutes until vegetables are tender and the stock has reduced.
  5. Serve with boiled rice.

Accompaniments could include chapatti, pitta bread, mango chutney and mint yoghurt dip.

Recipe kindly provided by the Grampian Dietitians.

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