What we're making
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
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
Toasted flaked almonds, chopped fresh coriander, wholegrain rice or naan bread.
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.