Easy Vegetable Curry
Particularly good served with our Quick Lentil Dahl and Raita recipes plus rice or chapattis on the side.
Kid friendly? Minimise the chilli powder - and serve hot pepper sauce or pickle on the side for those who want a bit more heat!
Ingredients:
- 450g/1lb pre-cooked potatoes, cubed OR the same amount, peeled and cut into medium chunks
- 2 tbsp vegetable oil
- 1 onion, chopped medium-small
- 450g/1lb frozen or fresh peas
- 225g/8oz green beans (frozen work well and are much cheaper than fresh)
- In a small container measure: 1 heaped tsp cumin powder, 1 heaped tsp coriander powder, 1 tsp turmeric powder, ½-1 tsp chilli powder, according to taste
- ½ tsp salt
- 1 tsp date syrup or brown sugar
- 125ml/generous 4fl oz hot water
Method:
1. Put the potatoes on to cook now if you don't have leftovers - they keep their shape best if steamed rather than boiled (especially if they are the floury variety). Cook them until they are just tender, no more. Then heat the oil in a large pan and lightly fry the onion.
2. Add the spices and fry in lightly for a minute, stirring all the time.
3. Add the potatoes, peas and beans and fry for a few minutes, adding a splash of water if necessary to prevent sticking.
4. Add the salt, syrup or sugar and the hot water.
5. Cover and simmer until all vegetables are cooked, adding a splash more hot water if necessary. Serve hot.
Did you know that Vegan Recipe Club is run by a charity?
Viva! is a UK-registered charity which educates people about the realities of factory farming and how it impacts our health, the planet and animals. Vegan Recipe Club is part of our project to make going – and staying – vegan really easy by providing amazing recipes which make even meat-eaters’ mouths water!
We’re doing it because veganism saves animals, protects our planet and is better for the environment and your health.
We don’t receive any government funding. We can only keep going with YOUR help. Please consider donating to Viva! to help us continue to offer these life-saving services.
