Vegetable-curry

Vegetable curry with naans

Packed with cauliflowers, sweetcorn and chickpeas

By , 03 August 2017

(6 votes)

Vegetable curry with naans
  • 40 Mins

  • Serves: 4

  • Price: 76p per serving

Nutritional Info
Each 458g serving contains
  • Energy

    2587KJ

    618KCAL

    31%
  • Fat

    12.8g

    low

    18%
  • Saturates

    3.2g

    low

    16%
  • Sugars

    13.3g

    low

    15%
  • Salt

    1.88g

    high

    31%
of your reference intake.
Typical energy values per 100g: 565kJ/135kcal.
Ingredients
  • 1tbsp vegetable oil
  • 1 onion, chopped
  • 100g carrots, cut into chunks
  • 200g frozen Scratch Cook Sweet Potato Chunks
  • 200g pack Grower’s Selection Cauliflower Florets
  • 500g jar Good& Counted Rogan Josh Cooking Sauce
  • 400g can Asda Chickpeas, drained and rinsed
  • 2 x 2-pack Asda Plain Naans
Method
  • Fry the onion in the oil over a low heat for 5 mins. Add the carrots, stir to coat and cook for 5 mins until the onion is soft.

  • Add the sweet potato, cauliflower and curry sauce. Cover and simmer for 10 mins, stirring occasionally. Add the chickpeas and simmer for 10 mins, stirring often.

  • Meanwhile, preheat the grill. Sprinkle the naans with a few drops of water and grill for 2 mins on each side. Serve with the curry.