Autumn curry
Chef:
Sunsweet
Prep:
10 mins
Cook:
20 mins
Embrace Indian flavours and enjoy this dish in 30 minutes.
1 ½ tsp olive oil
1 small sweet potato, peeled and diced
Handful cauliflower florets, finely chopped
1 small onion, finely chopped
2 tsp curry powder
120ml vegetable stock
¼ tsp salt
200g chickpeas, rinsed and drained
200g chopped tomatoes and drained
400g basmati rice
2 tbsp fresh coriander, finely chopped
200g low fat Greek styled yoghurt
Handful fresh mint, finely chopped
Heat the olive oil in a large non-stick pan over medium-high heat.
Add the sweet potato and sauté for 3 minutes. Lower the heat to medium, add cauliflower, onion, and curry powder stirring constantly.
Add the vegetable stock salt, chickpeas and tomatoes and bring to a boil.
Cover and reduce the heat and simmer for 15 minutes or until the vegetables are tender, stirring occasionally.
Make the rice according to the instructions, drain and set aside.
In a bowl, mix the yoghurt with the mint and place into the fridge.
Add the coriander last to the curry and serve with the rice and yoghurt mint dip.
Serves
4
Preparation Time
10 minutes
Cooking Time
20 minutes
Main ingredients
Beans, Vegetables
Recipe Type
Dinner, Easy Recipes, Family Dinners, Quick Meals, Vegetarian
Cuisine
Indian
Special Info
Vegetarian
Level of Difficulty
Easy
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