Vegetables and Curries for all Seasons

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One serving provides four of your five-a-day. Serve this vegetarian Indian chickpea curry as a main meal or side dish.


It's gluten-free, good for you and freezable so you can save any leftovers Cook this tasty vegan curry for an exotic yet easy family dinner. Prepare this vegetarian curry in just 15 minutes. Packed with sweet potato, cabbage, tomatoes and red peppers, it contains all five of your five-a-day. A rescue recipe for when there's nothing in the fridge, or when you fancy something cheap, delicious and filling This simple vegan curry recipe uses a whole cauliflower, including the stem and leaves, so there's no waste.

It's addictive and easy to make This extra special vegan curry uses roasted cauliflower and potatoes to bring out their flavour. You can also serve as a side to meat curries. An easy vegan version of a Thai noodle curry, packed with vegetables, coconut milk, chilli and spices to make a flavoursome, warming family meal.

Slightly sweet with added richness from the coconut milk, this simple vegan curry is a winner. It's also freezable if you need a quick midweek fix This Southern Indian chickpea curry, created by reader Jon Gregg, is a vegan recipe that's three of your five-a-day. If you're big on meat, then this is the perfect veggie accompaniment I made this tonight and enjoyed it!

Just what I have been craving after a few weeks of too much processed food. Thank you! Sounds delicious! How many servings and what is the serving size?

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Just trying to figure out how far this meal will stretch. Only enough for one dinner or will I have leftovers for lunches? Your email address will not be published. Recipe Rating.

Winter Vegetable Coconut Curry with Garlic Butter Naan - The Original Dish

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Thai Red Curry with Veggies

Blog View Japanese Recipes Contact. Home Collections Curries Vegetable Curry. Jet lag? Maybe my Post Holiday Curse is broken! Boo to that. But cheers to uber tasty food that just happens to be healthy. Hello Vegetable Curry! The Curry Powder The main spice used is curry powder. Author: Nagi. Prep: 15 mins. Cook: 25 mins. Total: 40 mins. Servings 5. Print 5. This packs a serious flavour punch and is loaded with vegetables!

I used plenty of variety, but feel free to use less. Instructions Heat oil in a large pot over medium high heat. Add garlic and onion, cook for 2 minutes. Add cayenne and cook until onion is translucent.

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Add Spice Mix and cook, stirring constantly, for 1 - 2 minutes until the spice is fragrant and wet. If too dry, add a tiny touch of water or oil. Add tomato, broth, potato and cauliflower. Mix well, bring to simmer, cover, lower heat to medium.

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Add peas, stir, cook for 2 minutes. Add coriander and spinach, stir until wilted. Season to taste until salt and pepper. Serve over rice. Garnish with yoghurt and more coriander. Measure by cup volume rather than weight. It is 7 - 8 cups in total.

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