meat-free Monday curry

SONY DSCPeas with perks Yellow

Serves 4

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. Ensure that it’s piping hot before serving.

Ingredients

1 pot of carlin peas with perks

1 tblsp oil

1 medium onion, thickly sliced

2 heaped dessertspoons curry paste

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 and chopped tomatoes.
  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.

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