Autumn curry
Prep:
10 mins
Cook:
20 mins
Embrace Indian flavours and enjoy this dish in 30 minutes.
1 ½ tsp olive oil
1 small sweet potato, peeled and diced
Handful cauliflower florets, finely chopped
1 small onion, finely chopped
2 tsp curry powder
120ml vegetable stock
¼ tsp salt
200g chickpeas, rinsed and drained
200g chopped tomatoes and drained
400g basmati rice
2 tbsp fresh coriander, finely chopped
200g low fat Greek styled yoghurt
Handful fresh mint, finely chopped
Heat the olive oil in a large non-stick pan over medium-high heat.
Add the sweet potato and sauté for 3 minutes. Lower the heat to medium, add cauliflower, onion, and curry powder stirring constantly.
Add the vegetable stock salt, chickpeas and tomatoes and bring to a boil.
Cover and reduce the heat and simmer for 15 minutes or until the vegetables are tender, stirring occasionally.
Make the rice according to the instructions, drain and set aside.
In a bowl, mix the yoghurt with the mint and place into the fridge.
Add the coriander last to the curry and serve with the rice and yoghurt mint dip.
Serves
4
Preparation Time
10 minutes
Cooking Time
20 minutes
Main ingredients
Beans, Vegetables
Recipe Type
Dinner, Easy, Family Dinners, Quick Meals, Vegetarian
Cuisine
Indian
Special Info
Vegetarian
Level of Difficulty
Easy
