Posted on

meat-free Monday curry

VEGAN

“You can use any leftover cooked veg for this recipe – carrots, beans, parsnips, potatoes, etc. Just add it towards the end of cooking and heat thoroughly. Otherwise follow the recipe here for an aloo gobi style curry.”

SERVES: 4   PREP TIME: 10 MINS   COOKING TIME: 30 MINS

Ingredients

1 pot of carlin peas with perks

1 tblsp oil

1 medium onion, thickly sliced

2 heaped dessertspoons curry paste (I use Patak’s Rogan Josh)

350g potatoes, scrubbed, skin on and diced small

Half head cauliflower (about 400g) cut into small florets

400g tin chopped tomatoes

Method

  1. Heat the oil in a pan. Add the onion, stir in the curry paste and cook for 5 mins.
  2. Add the potatoes and cauliflower. Stir to coat and cook for a further 5 mins.
  3. Add the carlin peas with perks, chopped tomatoes and a splash of water.
  4. Simmer for 20 mins until the veg is tender.
  5. Serve with rice, naan or chapatis. Garnish with coriander and serve with sliced onion and yoghurt.

Leave a Reply