A delicious easy family meal - great for using up leftover uncooked chicken from your BBQ.
Vegetable curry
Vegetable curry
Pretty much any leftover veggies can be added to this curry, and it's also great for reheating for lunch the next day.
By James Welsh
Serves 4
Prep/Cook time: 30-45 minutes
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
Perfect portions
Use our portion calculator for a quick and simple way to check how much food to serve with this meal.
Use portion calculatorRecipe
In a large pan, combine all the ingredients except the rice, add the vegetable stock and mix thoroughly.
Bring to the boil, reduce the heat and allow the mixture to simmer, stirring occasionally.
Cook for 30 minutes until the vegetables are tender and the stock has reduced to produce a nice, thick sauce.
Cook the rice as per the packet instructions.
Serve the curry with the rice and warm naan bread.
Make the most of your leftovers
Store in
Airtight container. Cool quickly, within 1 hour
Time
Fridge for 24 hours
Where to store
Fridge
Reheat
Oven or microwave until piping hot. Reheat only once
Perfect portions
Use our portion calculator for a quick and simple way to check how much food to serve with this meal.
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Keep your fridge at 5°C or below
Did you know that adjusting the temperature of your fridge could help to preserve your food for three days longer than usual? A big win to help keep your food fresher for longer. Our fridge temperature tool can help you learn how to change the temperature on your specific fridge brand.