Speedy veg curry


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).

Speedy veg curry
  • Total time: Ready in 15 minutes 15 minutes

Serves: 4

Nutritional Info

Typical values per serving:

Energy 2079.448kJ
Fat 23.6g
Saturated Fat 6.9g
Carbohydrate 55g
Sugars 12g
Salt 1.4g

2 of your 5-a-day per serving without poppadoms

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3 stars

Average user rating Based on 23 ratings

This recipe was first published in Tue Aug 02 14:35:00 BST 2011.