Kicking vegetable curry

Kicking vegetable curry image
Difficulty Medium
Preparation 5 min
Cooking 30 min


4 servings
    • 2   red onions finely sliced
    • 2   sweet potatoes peeled & 1cm diced
    • 1   tbsp ground cumin
    • 2   courgettes 1cm half moons cut on the diagonal
    • 500   ml chicken tikka masala curry sauce
    • 2   garlic cloves crushed
    • 400   g plum tomatoes from a tin, peeled
    • 300   g green beans frozen
    • 100   g greek yoghurt Greek-style, fat free
    • 0,5   packs coriander roughly chopped
    • 2   packs rice microwavable pilau
    • 1   red chilli finely sliced
    •   oil for frying


    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.

    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.

    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.