Easy Vegetable Curry

Ingredients

• 1 tbsp Vegetable oil
• 1 Onion, chopped
• 2 cloves Garlic, finely chopped
• 3 tbsp Mild Indian curry paste
• 2 medium Potatoes, cut into 2cm chunks
• 2 Carrots, sliced
• 1/2 small head Cauliflower, cut into small florets
• 1 x 400ml tin Coconut milk
• 150ml Vegetable stock, hot
• 100g Frozen peas
• 250g Long-grain rice, to serve

You’ll need: Large saucepan, Medium saucepan

Method

1. 1

   Cook the rice according to the packet instructions.

2. 2

   Heat the oil in a large saucepan over medium heat. Cook the onion for 5 minutes until soft. Stir in the garlic and curry paste and cook for 1 minute.

3. 3

   Add the potatoes, carrots, cauliflower, coconut milk and stock. Bring to a gentle simmer, cover and cook for 15 minutes.

4. 4

   Add the peas and cook uncovered for 3–4 minutes more, until the potato is tender when pierced with a knife and the sauce has thickened slightly.

5. 5

   Taste, season with salt if needed, and serve with the rice.