Vegetable curry
A mild, creamy curry of sweet potato, cauliflower and chickpeas. Serve with rice or naan.
- Time45 min
- LevelEasy
- Costabout £1.38 a head
Ingredients
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Method
- 1
Heat the oil in a large pan and cook the onion for 8 minutes until soft. Add the garlic, ginger and curry paste and cook for 2 minutes.
8 min - 2
Add the sweet potato, cauliflower, tomatoes and coconut milk. Bring to a simmer.
- 3
Cover and cook for 20 minutes, stirring now and then, until the vegetables are tender.
20 min - 4
Add the chickpeas and cook for 5 minutes.
5 min - 5
Stir in the spinach until wilted, season and serve with rice.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.