Quick vegetable curry
A quick, healthy and comforting supper fix after a long day's work. Serve with rice or naan. Also great as a jacket potato topping!
Servings: 5
Ingredients
- 1 tbsp olive oil
- 1 onion chopped
- 2 cloves garlic crushed
- 2 1/2 tbsp curry powder
- 2 tbsp tomato purée
- 1 tin chopped tomatoes
- 1 vegetable stock cube
- 285 g frozen mixed vegetables
- 340 ml water
- salt and pepper to taste
- chopped fresh coriander to garnish
Instructions
- In a large saucepan over medium high heat, heat oil and sauté onion and garlic until golden.
- Stir in curry powder and tomato purée, cook 2 to 3 minutes.
- 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.