Vegetable curry recipe

Vegetable curry

0 rating

Prep Time:5 mins

Cooking Time:45 mins

Serves:4 Adults

Cost:Low

A quick easy to cook curry that can get the kids involved too!

About this recipe

Recipe taken from Preschool Resource

Ingredients

1 medium onion
180g / 6oz carrot
180g / 60z red pepper
90g / 3oz mushrooms
200g / 7oz chickpeas
1 teaspoon lemon juice
1 clove of garlic
1 apple
330g / 11fl oz homemade vegetable stock
¼ tablespoon vegetable oil
1 ½ teaspoon mild curry powder
60g / 2oz frozen peas
90g / 3oz cauliflower
1 dessertspoon dessicated coconut (optional)
2ozs/50g sultanas
½ tablespoon flour
Black pepper to taste

Method

Peel, wash and roughly chop the onion and carrot. Peel the mushroom, remove the stalk, wash and slice. Remove the stalk and seeds from the pepper, wash and roughly chop. Chop the cauliflower and garlic.
Peel the apple, remove the core and chop roughly
Place the vegetables, apple, lemon juice, coconut, sultanas, and chickpeas into a saucepan. Add approx ¾ of the homemade vegetable stock and boil for 20 minutes
Heat the vegetable oil and cook the onion until soft. Stir in the curry powder, flour and the remainder of the vegetable stock. Bring to the boil
Add the onion mix to the saucepan containing the mixed vegetables. Season with black pepper
Add the frozen peas. Simmer for 10 minutes. Reduce and cook slowly for another 20 minutes

What you will need

Chopping board
Chopping knife
Measuring jug(for liquids)
Saucepan
Vegetable peeler
Wooden spoon

Serving suggestions

Serve with boiled brown rice

Nutritional Information:

All our recipes are nutritionally analysed by our team of experts.

1/4 of the recipe contains

Energy

643kj

153kcal

Fat

3.4g

Saturates

0.4g

Sugars

8.6g

10%

Salt

17%

3 of your 5 a day

"This is an excellent way to increase your vegetable intake for the day!"

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