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    Spicy vegetable curry

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    *mandatory

    Spicy vegetable curry

    • Vegetarian
    • Gluten Free
    • Preparation time: 15 minutes
    • Cooking time: 18 minutes to 20 minutes
    • Total time: 32 minutes to 35 minutes 35 minutes

    Serves: 4

    Ingredients

    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

    Method

    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.

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