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Vegetable Curry

Dunrobin Valley Vegetable Curry Dunrobin Valley Vegetable Curry

Ingredients (serves 4)

1kg Mixed Vegetables (e.g. carrots, onions,

potatoes, cauliflower, courgettes, peas,

beans, turnip etc. – peeled and chopped)

1 x 400g Tin of Chickpeas (drained)

1 Clove of Garlic (peeled and chopped)

1 Tablsp Curry Powder

1 x 400g Tin of Chopped Tomatoes or

Passata

1 Tablsp Tomato Puree

300ml Boiling Water with 1 Vegetable Stock

Cube

200g Long Grain Rice (boiled)

Method

1. Combine all ingredients except rice in a

large saucepan.

2. Bring to the boil, reduce heat and allow

the mixture to simmer, stirring

occasionally.

3. Cook for 30 minutes until vegetables are

tender and stock has reduced.

4. Serve with rice.

  • A can of baked beans may be substituted for the kidney beans

A 550.75g serving contains:

  • Energy 1809kJ 429kcal 22%
  • Fat 6.0gLow9%
  • Saturates 0.9gLow5%
  • Sugar 11gLow12%
  • Salt 1.3gLow22%

of an adults reference intake.

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