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Speedy veg curry
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200g Waitrose Basmati Aromatic Rice
1 tbsp sunflower oil
1 essential Waitrose Onion, chopped
3cm piece fresh root ginger, chopped
2 tbsp medium-hot curry paste
1kg frozen essential Waitrose Chunky Vegetable Mix
1 vegetable stock cube
50g Waitrose Ground Almonds
170ml essential Waitrose Single Cream
½ x 20g pack fresh coriander
Waitrose Mini Poppadoms (optional)
Cook the rice in a large pan of boiling water for 10-12 minutes until tender then drain. Meanwhile, heat the oil in a large pan and cook the onion and ginger for 5 minutes until softened.
Add the curry paste, vegetable mix, stock cube and 400ml boiling water. Bring to the boil, cover and simmer for 3-4 minutes until the vegetables are piping hot. Remove from the heat and stir in almonds and cream.
Check the seasoning then divide between 4 plates and scatter with the coriander leaves. Serve wth the rice and some poppadoms (optional).
Typical values per serving:
2 of your 5-a-day per serving without poppadoms
This recipe was first published in August 2011.