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
1 Tablsp Tomato Puree
300ml Boiling Water with 1 Vegetable Stock
200g Long Grain Rice (boiled)
1. Combine all ingredients except rice in a
2. Bring to the boil, reduce heat and allow
the mixture to simmer, stirring
3. Cook for 30 minutes until vegetables are
tender and stock has reduced.
4. Serve with rice.
A 550.75g serving contains:
of an adults reference intake.