Easy vegetable curry

Easy vegetable curry

Just one portion of this aromatic, slightly spicy curry provides three of your 5-a-day.

By , 21 September 2015
Easy vegetable curry
  • Ready in: 25 mins
  • Serves: 4
  • Price: 58p per serving
Nutritional Info
Each 574g serving contains
  • Fat low
    8.6g
    12%
  • Saturates low
    1.7g
    9%
  • Sugars low
    18.4g
    20%
  • Salt low
    1.72g
    29%
  • Energy 2165KJ 517KCAL
    26%
3
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 377kJ/90kcal.
Ingredients
  • 2 x 120g packs Smart Price Golden Vegetable Savoury Rice
  • 1 tbsp sunflower oil
  • 1 large onion, chopped
  • 3 level tbsp Chosen by you Korma Curry Paste
  • 400g can Smart Price Chopped Tomatoes
  • 2 tbsp tomato purée
  • 200g Smart Price Cauliflower (frozen)
  • 150g Smart Price Peas (frozen)
  • 150g Chosen by you Baby Carrots (frozen)
  • 550g can Smart Price New Potatoes In Water, drained
  • 400g can Asda Organic Chickpeas In Water, rinsed and drained
Method
  • Empty the rice packets into a pan and add 650ml cold water. Bring to the boil, then simmer for 18-20 minutes, stirringoccasionally, until the rice is tender and the water has been fully absorbed.

  • Meanwhile, heat the oil in a large pan over a medium heat, then cook the onion until soft. Stir in the curry paste and cook for another minute.

  • Add the chopped tomatoes, tomato purée, frozen vegetables, new potatoes and chickpeas. Cover and simmer for 10 minutes, stirring from time to time, until the mixture has thickened.

  • Season to taste and serve with the cooked rice.