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Vegetable curry

3 serves of vegetables in each serve

Preparation time: 10 minutes

Cooking time: 20 minutes

Serves: 4

  3 serves of vegetables per serve

Diet and Allergies:

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A white bowl containing vegetable curry with a spoon and fork and a glass of water and naan bread in the background
A white bowl containing vegetable curry with a spoon and fork and a glass of water and naan bread in the background

Preparation time: 10 minutes

Cooking time: 20 minutes

Serves: 4

  3 serves of vegetables per serve

Diet and Allergies:

, , ,

Ingredients

½ tablespoon sunflower oil 

1 onion, peeled and diced 

1 tablespoon traditional curry powder* 

1 medium sweet potato, peeled & diced 

1 425g tin chickpeas, drained 

1 270ml tin lite coconut milk 

1 cup water 

1 cup broccoli, cut into small florets  

Cooked rice to serve 

Method

Heat oil in a large saucepan over medium-high heat.  Add the onion and cook until softened.  Add curry powder and cook, stirring, for 1 minute.  

Add the sweet potatoes, chickpeas, coconut milk, and water and stir.  Cook for 10 minutes. 

Add the broccoli and cook for a further 5 minutes or until tender.  Serve with rice and top with coriander if desired. 

*Gluten free if using gluten free curry powder

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