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


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.



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!
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You may be interested to read the Food Standards Agency's labelling requirements here and their guide on "Free from" claims here.

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