This vegetable curry involves little more than chopping up some vegetables! My sort of cooking when I am feeling tired but in need of something healthy and delicious.
I actually kept the carnivores happy by cooking up some frozen chicken strips separately and adding them to half of the vegetable curry. You could easily vary the vegetables, depending on what you happen to have lying around.
Cheap and easy vegetable curry
Serves 4-6
Ingredients
1 onion, diced
2 crushed cloves of garlic
3 sticks of celery, sliced thinly
3 carrots, sliced thinly
1 sweet potato, halved and sliced thinly
1 large-ish courgette, sliced
1 red pepper, chopped
2 oz frozen peas
1 400g can of chopped tomatoes
1 165g jar of curry paste (I used Patak’s tikka masala)
200ml cold water
Oil
Method
In a large pan (a wok is ideal), fry the onion and garlic in some oil for a few minutes, then add the celery, carrots and sweet potato and fry for five minutes more. Stir in the curry paste, along with 50 ml water. Cook until the water has more or less evaporated. Add the courgette, red pepper and peas along with the tomatoes and remaining water. Bring to the boil, then simmer. Add some salt to taste, place a lid over your pan and cook gently for at least half an hour, stirring occasionally. I like to cook it on a low heat for a little longer – about an hour – but you could also transfer it to a slow cooker at this point and cook on low for 5-6 hours.
You can eat this vegetable curry as it is with rice if you want a vegan dinner, or add 150ml of cream or yogurt and heat through before serving. We like it with some crunchy poppadums and a bit of mango chutney too.
For more of my frugal recipes, see here.
I have never used a curry paste, or a cook-in curry sauce. Is this mild, medium or hot. We only like our curry mild, Jane. Flavour without heat, is how I’d put it. I must say, it sounds delicious.
Margaret
It’s medium. Very tasty!
Yum. 🙂
I buy frozen vegetables from Iceland so all I need to do is chop an onion & garlic then throw in a handful from each packet! 😀
You are an innovative cook Jane. Sometimes I’ll do a vegie curry when I’m cleaning out the vegetables.
This is my go to meal too. I love curried carrots with some naan.
Mmm! I must try this
I use 3 tablespoons of that tikka masala sauce mixed with 300g of low fat Greek yogurt to make a marinade for Masala Fish. Served with a side of rice or couscous and steamed broccoli florets it makes a nice meal when you want something light.
I cook the fish with chopped onions in our huge wok, but you could wrap it in foil and bake in the oven instead – taking care not to let it dry out!
Oooh yummy!