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VEGETABLE & PEA CURRY

Joanne Iceton
A simple curry that just happens to be vegan
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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.