Thanks for this recipe go to Catherine Dunkley!

A really good recipe for busy people, some of the preparation could even be done beforehand, making it even quicker to prepare, (cooking times may vary slightly, using veg from frozen.)
I chop extra veg when I have time and if I have lots of veg in the fridge, then freeze it for another day.

Thanks Catherine!

Here’s the recipe for the vege curry:

Peppers (any colour) chopped
2 onions chopped (I used red)
Cauliflower chopped
Garlic chopped
Ginger chopped
Sweet potato (or normal) chopped
Half a jar on curry paste (any)
Tin of chickpeas
A carton of passata
Vege stock cube
Some water
Chopped fresh coriander

I added some aubergine too, but you could add anything that need using up really.

There’s a fair bit of chopping to do but easy once you’ve done that.

Fry off the onion, garlic and ginger for a few mins. Add the curry paste and cook for a min. Add the rest of the veg & chickpeas and stir coating in the curry paste. Add the passata, coriander and veg stock cube and a bit of water to help cover veg. Cover and cook for about 40mins depending on how well cooked you want veg.

Add a bit mor coriander at the end to brighten it up and serve with rice & naans.

You could also do this recipe in a slow cooker!

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