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Spicy vegetable curry
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1 tbsp oil
2 fresh curry leaves
1 small cauliflower, cut into florets
1 aubergine, diced
175g pack Waitrose Okra
400g sweet potatoes, peeled and diced
180g jar Cooks’ Ingredients Gujarati Paste
400g can chopped tomatoes
300g Cooks’ Ingredients Vegetable Stock
115g bag baby spinach
28g pack coriander, roughly chopped
2 x 250g pouches Tilda Pilau Steamed Basmati Rice
1. Heat the oil in a large sauté pan with a lid and fry the curry leaves for a few seconds to release a nice aroma, then add the cauliflower, aubergine, okra and sweet potatoes, cover and cook for 5 minutes, adding 1-2 tbsp of water halfway through. Add the curry paste and cook for 1-2 minutes.
2. Stir in the tomatoes and stock, cover and bring to the boil, simmer for 10-12 minutes, stirring occasionally, until the vegetables are tender. Stir in the spinach until just wilted, then add the coriander.
3. Heat the rice according to the pack instructions, then serve with the curry.
Typical values per serving:
This recipe was first published in Wed Mar 27 10:47:10 GMT 2019.
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