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Vegetable Curry

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Vegetable curry

2 onions onion
400 g g carrots carrot
2 tbsp tbsp extra virgin olive oil extra virgin olive oil
1.5 tbsp tbsp curry powder curry powder
2 tbsp tbsp tomato purée tomato purée
2 tins tin plum tomatoes plum tomato
100 ml ml vegetable stock vegetable stock
400 g g frozen cauliflowers frozen cauliflower
200 g g frozen peas frozen peas
1 pinches pinch chilli powder chilli powder
1 pinches pinch cinnamon cinnamon

To serve

200 g g sour cream sour cream
100 g g cashew nut cashew nut
200 g g basmati rice basmati rice
1 handfuls handful coriander coriander

Vegetable curry with pea and cauliflower

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25 min


This vegetarian curry recipe makes a great midweek meal as it’s super quick and uses mainly store cupboard or frozen ingredients - perfect for those nights when you’re stuck for dinner inspiration!

  1. Peel and finely chop the onions and carrots, then fry lightly in a pan along with the olive oil. Add the curry powder and fry for a further minute, stirring continuously.
  2. Add the tomato purée to the pan and cook for a further 2 minutes, then pour in the plum tomatoes and mash them in the pan.
  3. Add the vegetable stock to the pan, stir well and season to taste with salt, chilli powder and cinnamon (if using).
  4. Bring the curry to the boil, add the frozen vegetables to the pan and leave to simmer on a very low heat for 15 - 20 minutes.
  5. Meanwhile, cook the basmati rice in 450ml of cold, slightly salted water for 12 minutes. Once cooked, drain and fluff with a fork.
  6. When ready to serve, stir the sour cream through the curry and sprinkle over the cashew nuts and chopped coriander. Divide the cooked rice between bowls and top with a generous portion of curry.