|1|| Large brown onion
Large brown onion|
|2|| sweet potatoes
(diced (no need to peel))
|2 tsp tsp||Green curry paste Green curry paste|
(chopped roughly )
(sliced into rounds)
|250 g g||Deluxe British Rainbow Tomatoes Deluxe British Rainbow Tomatoes|
|1 tins tin||coconut milk coconut milk|
|2 tbsp tbsp||Smooth peanut butter Smooth peanut butter|
|500 ml ml||vegetable stock vegetable stock|
|1 bags bag||baby spinach baby spinach|
|1 packs pack|| coriander
|2 packs pack||Microwaveable Long Grain Rice Microwaveable Long Grain Rice|
|olive oil olive oil|
|sea salt sea salt|
|black pepper black pepper|
Five-A-Day Veggie Curry With Rice
Our five-a-day veggie curry recipe is ideal for a midweek meal, particularly for Meat Free Monday. Serve with white rice and tuck in! Serve with two portions of your favourite vegetables on the side.
1. In a large pan, heat three tbsp olive oil over a medium heat. Add your onion alongside some salt and pepper and fry for five minutes until soft. Add the sweet potato and fry for 10 minutes, stirring occasionally.
2. Add the curry paste and fry off for 2-3 minutes until fragrant. Add the rest of the veg apart from the spinach and fry for a couple of minutes more. Add the coconut milk, peanut butter and stock and bring to a boil. Reduce the heat and simmer for 10 minutes. Add the spinach in batches, allowing to wilt.
3. Cook the rice according to pack instructions and split into four bowls. Serve the curry on top and finish with a squeeze of lime and more herbs if you fancy.