Recipe: Vegetable Curry

vegetarian curry

The beauty of a vegetarian curry is that you can just throw in lots of leftover vegetables that are going off in your fridge. At the time I had two bell peppers and carrots that were going off, and I hate waste, so I wanted to put them into a dish where you wouldn’t notice that they were on their way out. I love making big batches of things like this, so I can freeze it and defrost them when I am at a loss for what to take to work for lunch. I made this for a quick week day dinner for the family and it would be a good one for Meat Free Mondays.

vegetarian curry

Ingredients (serves 6)

  • 2 paprika
  • 2 tins of chickpeas
  • 2 tins of chopped tomatoes
  • 300ml chicken stock – or vegetable stock
  • 2 onions
  • 3 table spoons of curry powder
  • 1 table spoon chilli powder
  • 2 carrots – grated
  • 5 carrots chopped and boiled for 8 mins
  • Spinach – 3 handfuls

Other stuff you can add if you have it lying around: leftover potatoes, cauliflower, beans and peas – the world is your oyster!

vegetable vegetarian curry

Method:

  1. Chop up the onions and peppers and fry in a large saucepan until soft
  2. Chop up the carrots into medium-sized disks and boil for 8 minutes
  3. Once there are ready, tip into a large saucepan with the chickpeas, chopped tomatoes, chicken/vegetable stock, curry powder, chilli powder, grated carrot and spinach and simmer for 10 minutes
  4. Serve with rice, sour cream or greek yoghurt

Holly

Lifestyle blogger currently residing in Kent. Blogging about travel, lifestyle, food, sustainability and fitness.

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1 Comment

  1. Looks good. Made me hungry.

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