Ingredients

  • 1kg mixed vegetables
  • 3 onions, peeled and roughly chopped
  • 1 clove garlic, peeled and chopped
  • 1 tin chickpeas
  • 1 tin chopped tomatoes
  • 1 tbsp tomato puree
  • 300ml vegetable stock (1 stock cube)
  • 400g rice
  • 1 tbsp curry powder (add more if you like it hotter)
  • Naan bread to serve

Preperation Time

5-10 mins

Cook Time

30-45 mins

Cooked Rice and Curry Food Served on White Plate

Method

STEP 1

In a large pan, combine all the ingredients except the rice, add the vegetable stock and mix thoroughly.

STEP 2

Bring to the boil, reduce the heat and allow the mixture to simmer, stirring occasionally.

STEP 3

Cook for 30 minutes until the vegetables are tender and the stock has reduced to produce a nice, thick sauce.

STEP 4

Cook the rice as per the packet instructions.

STEP 5

Serve the curry with the rice and warm naan bread.

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