Vegetable curry

By
James Welsh, Community Food North East
30 - 45 mins
Beginner
Servings
4

Pretty much any leftover veggies can be added to this curry, and it's also great for reheating for lunch the next day.

Dairy free
Eggs free
Vegan
Vegetarian
Ingredients
1kg mixed vegetables
3 onions, peeled and roughly chopped
1 clove garlic, peeled and chopped
1 tin chickpeas
1 tin chopped tomatoes
1 tbsp tomato puree
300ml vegetable stock (1 stock cube)
400g rice
1 tbsp curry powder (add more if you like it hotter)
Instructions
In a large pan, combine all the ingredients except the rice, add the vegetable stock and mix thoroughly.
Bring to the boil, reduce the heat and allow the mixture to simmer, stirring occasionally.
Cook for 30 minutes until the vegetables are tender and the stock has reduced to produce a nice, thick sauce.
Cook the rice as per the packet instructions.
Serve the curry with the rice and warm naan bread.