Vegetable and Pea Curry

This is what I call store cupboard cooking; grabbing whatever you have in your cupboards (and fridge) without the need for any animal products making this suitable for vegans.

VEGETABLE & PEA CURRY

Joanne Iceton

A simple curry that just happens to be vegan

Print Recipe Pin Recipe

Course Main Course

Ingredients

  

• 1 tbsp. oil
• 1 onion
• 1.2 kg vegetables e.g. potato, sweet potato, cauliflower, carrots, parsnips, green beans, peppers even frozen mixed veg
• 1 tin chickpeas or kidney, cannellini, pinto or even baked beans
• 300 g frozen peas
• 2 tsp grated ginger or use ginger paste
• 3 - 4 garlic cloves crushed, or use 3 - 4 tsp. minced garlic
• 3 tbsp. curry powder any type
• 1/2 - 1 tsp. chilli flakes optional
• 500 ml vegetable stock

Instructions

 

• Prepare the ingredients; slice the onion, drain the chickpeas/beans, grate the ginger, crush the garlic, wash (but don’t peel) and chop the vegetables.
• Add the oil to the pan and heat. Throw in the onions, curry powder and chilli flakes (if using). Stir, cover and cook on a low heat for 5 mins.
• Add ginger, garlic and the chopped vegetables (except peppers, green beans and frozen veg if using), stir well.

  Pour stock in the pan, stir cover and cook for 10 mins. Add peas/green beans/frozen veg/ chickpeas, cover and cook for further 10 mins.
• Check with a knife to see if the potatoes are cooked.
• Serve with naan bread if wished to mop up the juices. Torn coriander can be added (optional)

Notes

For a creamy curry, swap 400ml of the vegetable stock for a 400ml can coconut milk.

The recipes are free to everyone to use (please give credits to us if you choose to use them), and always will be, but our non-profit organisation incurs many costs to keep it running. If you would like to help keep it going, please consider giving a donation. If you feel inspired to try more, why not invest in our Recipe Collection, available online or from our Eco Market. 

Thank you

Card Donations PayPal Donations

Nutritional Benefits

Potatoes cannot be counted as one of your 5 a day but are high in vitamin c, soluble fibre as well as filling.
Sweet potatoes and carrots are high in carotenes which have anti-cancer protection.
Peppers are also high in carotenes, rich in vitamin C, E and B6
Peas are a rich source of vitamin C, several B vitamins including folate, soluble fibre and protein as well as rich in carotenes.
Chickpeas/beans are high in folate, magnesium, protein, magnesium, iron, calcium and insoluble and soluble fibre. Eating pulses on a regular basis can help prevent future heart disease.
The antioxidants in garlic, ginger, turmeric, chilli and cumin (curry powder contains turmeric, chilli and cumin) not only protect the heart but are anti-inflammatory and have anti cancer properties.