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 8.6
  • Sat Fat 1.7
  • Sugar 18.4
  • Salt 1.72
  • Cals 517
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 377kJ/90kcal.
  • 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
  • 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.