Simple vegetable curry

Help prevent food waste with this flavoursome and versatile Indian dish

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65 minutes
Serves 2
5 of 5 a day

Nutrition: Per serving

Kcal347
Fat8.3g
Salt1g
Sugar21g

Recipe by: Sarah Drabble | Nutritionist

This recipe is great for using up spare vegetables, plus you can add leftover cooked meat, helping you to prevent food waste! And like all our recipes, it’s healthy and delicious too.

Ingredients

1 tablespoon vegetable oil
1 medium onion, sliced
1 clove garlic, finely diced
½ teaspoon of each of ground cumin, turmeric, ginger and
½ teaspoon chilli powder, or to taste
1 medium sweet potato, peeled and chopped in to bit-sized cubes (2.5cm)
1 large carrot, peeled and chopped in to bit-sized cubes (2.5cm)
1 medium turnip, peeled and chopped in to bit-sized cubes (2.5cm)
1 x 210g can chickpeas, drained
1 x 227g can chopped tomatoes
200ml reduced-salt vegetable stock
Small handful fresh coriander, chopped

Method

Heat the oil in a casserole dish or heavy-based saucepan over a medium heat. Add the onion and garlic; and stir continuously for about five minutes or until the onion starts to soften.
Then add the spices and the chilli, and mix thoroughly.
Place the vegetables into the pan, then add the chickpeas, tomatoes and the stock; and stir.
Bring to the boil, then reduce the heat, cover the pan and leave to simmer for about 30 minutes.
Add the coriander and allow to simmer for a further 20 minutes, or until the liquid has significantly reduced and the vegetables are tender.