What we're making
Vegetable curry

Creamy Vegetable Curry Creamy and healthy - this can easily be adapted to the whole family by adding chicken or fish if desired. Make double and freeze for another day.
Dairy free: Use coconut yogurt instead of plain yogurt.

 

What you'll need

Ingredients:

1 tbsp olive oil

1 medium white onion finely chopped

3 cardamom pods smashed

2 tsp each ground cumin & ground coriander

1 green chilli deseeded & finely chopped

1 garlic clove crushed

thumb-sized piece of fresh ginger, finely chopped

800g mixed frozen vegetables such as carrots, peas, cauliflower, green beans

300ml-500ml vegetable stock

2tbsp ground almonds

200ml plain natural yogurt

 

To serve:

Toasted flaked almonds, chopped fresh coriander, wholegrain rice or naan bread.

 

Equipment:

Large saucepan

Chopping board

Sharp knife

Wooden spoon

 

 

 

How to do it

1. Heat the olive in a large saucepan. Cook the chopped onion with the smashed cardamom pods, cumin and coriander over a low heat until the onion is golden. Add the chilli, garlic and ginger and cook for 1 min, then add the frozen mixed vegetables and cook for a further 8-10 mins.

2. Add the stock and simmer for 10 mins.

3. Remove from the heat & stir through the yogurt and ground almonds. Sprinkle with chopped fresh coriander.

Allergens. Please note!
Cooking Good presents suggested recipes with suggested ingredients in good faith. If you have sensitivities to, or are allergic to, certain foods, please be sure to substitute these ingredients for something more suitable to you.
Cooking Good can take no responsibility for any adverse reactions to eating meals created by following our recipes.
You may be interested to read the Food Standards Agency's labelling requirements here and their guide on "Free from" claims here.

If you log in or register, you can post comments.