Quick Veggie Curry

Quick Veggie Curry


138 people made this

About this recipe: A quick, healthy and comforting dinner after a long day's work. Serve with rice or naan.

Mai Forrester

Serves: 5 

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, crushed
  • 2 1/2 tablespoons curry powder (equal parts of cumin powder, coriander powder, 1/2 the turmeric, 1/2 the red chillies)
  • 2 tablespoons tomato purée
  • 400g chopped tomatoes
  • 1 vegetable stock cube
  • 285g frozen mixed vegetables
  • 340ml water
  • salt and pepper to taste
  • Chopped fresh coriander to garnish

Prep:5min  ›  Cook:25min  ›  Ready in:30min 

  1. In a large pan over medium high heat, heat oil and sauté onion and garlic until golden.
  2. Stir in curry powder and tomato purée, cook 2 to 3 minutes.
  3. Stir in tomatoes, vegetable stock cube, mixed vegetables, water, salt and pepper to taste. Cook approximately 20 to 30 minutes until vegetables are well done (not crunchy). Sprinkle with fresh coriander prior to serving.

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