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    Warming vegetable curry

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    Warming vegetable curry

    Try this healthy alternative to curry.

    • Vegetarian
    • Preparation time: 15 minutes
    • Cooking time: 35 minutes
    • Total time: 50 minutes 50 minutes

    Serves: 4


    • 2½ tbsp sunflower oil
    • 2 onions, sliced
    • 1 tbsp curry powder
    • 2 green chillies, halved, deseeded, chopped
    • 3 tbsp ground almonds
    • 6 potatoes (about 700g), peeled, cut into 2cm cubes
    • 6 essential Waitrose carrots, peeled,cut into 2cm rounds
    • 2 x 400g cans essential Waitrose chopped tomatoes
    • 1 tsp garam masala
    • 1 cauliflower, cut into small florets
    • 30g cashew nuts
    • 10g coriander, roughly chopped


    1. Heat 1 tbsp oil in a large pan and soften the onions for about 5 minutes. Add the curry powder, chillies and almonds and cook for 2 minutes. Add ½ tbsp oil, the potatoes and carrots; stir to coat in the spices. Add the tomatoes and about 300ml water (enough to cover the vegetables). Bring to the boil, then turn down the heat and simmer for 30 minutes.
    2. About 5 minutes before the curry is ready, heat the remaining 1 tbsp oil in another pan. Add the garam masala, cauliflower and nuts; cook on a high heat for 5 minutes. Stir through the curry with the coriander. Serve with rice or naan, plain yogurt and chutney.

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