Quick and Easy Vegetable Curry
Use up leftover vegetables with this child-friendly vegetable curry. It's quick, easy and perfect for a mid-week family meal. With easy topping ideas for an extra tasty and fun meal the kids will love!
Servings: 6 people
Ingredients
For the curry:
- 1 Tbs vegetable oil
- 1 large onion
- 1 large sweet potato
- 2 courgettes zucchini
- 1 red pepper
- 1 yellow pepper
- 4-6 to matoes
- handful new potatoes
- 2 carrots
- 2 Tbsp mild curry paste I used korma
- 1 tin coconut milk
To serve:
- cooked rice
- natural yogurt
- dried fruit
- roughly chopped cashew nuts
- coconut flakes
Instructions
- Prepare the vegetables; peel and roughly chop the onion, peel and roughly chop the sweet potato, wash and roughly chop the courgettes, de-seed and roughly chop the peppers, roughly chop the tomatoes, half or quarter the new potatoes into bite-sized chunks, peel and roughly chop the carrots.
- Heat the oil on a medium heat, in a large pan with a lid. Add all of the vegetables to the pan, then gently cook, stirring with a wooden spoon to coat all the vegetables in the oil. Pop the lid on and cook for 10 minutes, stirring occasionally, until the vegetables are starting to soften.
- Add the curry paste to the pan and cook for 1 minute until fragrant. Stir well to coat all of the vegetables, then add the coconut milk and stir again.
- Place the lid back on and cook for another 10 minutes or so until the vegetables are cooked through.
- Serve with rice and a variety of toppings of your choice.
Notes
Notes: Suggested topping ideas - natural yogurt, dried fruit, nut and seeds in any combination of your choice. For extra protein, add a drained tin of chickpeas along with the coconut milk when cooking the curry.