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2 red onions red onion
(finely sliced)
2 sweet potatoes sweet potato
(peeled & 1cm diced)
1 tbsp tbsp ground cumin ground cumin
2 courgettes courgette
(1cm half moons cut on the diagonal)
500 ml ml chicken tikka masala curry sauce chicken tikka masala curry sauce
2 garlic cloves garlic cloves
400 g g plum tomatoes plum tomato
(from a tin, peeled)
300 g g green beans green beans
100 g g Greek yoghurt Greek yoghurt
(Greek-style, fat free)
0.5 packs pack coriander coriander
(roughly chopped)
2 packs pack rice rice
(microwavable pilau)
1 Red chillies Red chilli
(finely sliced)
oil oil
(for frying)

Kicking vegetable curry

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35 min


Mix up your midweek cooking with this creamy kicking vegetable curry. Packed with flavour, you’ll also get a lovely bite from the green beans.

  1. In a large pan, Fry the red onions and sweet potatoes in a dash of oil over a medium heat for 5 minutes until beginning to soften. Stir in the cumin for warmth and add the courgette, frying for a further 5 minutes. Meanwhile, cook the rice according to packet instructions.
  2. Pour in the curry sauce, refilling the jar with 150ml of water and shaking to get all the sauce, adding this to the pan too. Stir well, then add the crushed garlic and tomatoes, breaking up the tomatoes with the back of the wooden spoon. Bring up to a simmer and cook gently for 15 minutes, covering the pan with a lid.
  3. After this time, stir in the green beans for bite and the Greek yoghurt for added creaminess. Mix through half the coriander and simmer for a further few minutes. Serve with the rice, topped with more coriander and the chilli for kick.