Vegetable Madras Curry

Vegetable Madras Curry

Vegetable Madras Curry

Prep Time
10 Minutes
Cook Time
10 Minutes
Ingredients
11
A spicy vegetable curry.
Ingredients
  • 1 medium cauliflower, divided into florets

  • 100 gram (4 ounce) green beans

  • 1 tablespoons oil

  • 1 large onion, sliced

  • 2 tablespoons Madras Curry Powder

  • 2 tablespoons tomato purée

  • 150 millilitre (¼ pint) vegetable stock

  • ½ teaspoon Sea Salt

  • 150 millilitre (¼ pint) single cream or yoghurt

  • 400 gram tin chick peas, drained and rinsed

  • 350 gram (12 ounce) tomatoes, skinned, deseeded and chopped

Key Products
Madras Curry Powder

Product Information

£ 1.99/unit,90g
Sea Salt

Product Information

£ 2.48/unit,70g

Instructions

  • 1 Heat the oil in a frying pan and fry the onion until softened. Add the Curry Powder and cook gently for 30 seconds, stirring.
  • 2 Stir in the tomato purée, stock, Salt and the cream or yoghurt. Add the chick peas and tomatoes, bring to the boil and simmer uncovered, for 5 minutes, stirring occasionally.
  • 3 Add the cooked cauliflower and green beans and mix to combine before serving.
  • 4 Cook the cauliflower and green beans in boiling, salted water for 8-10 minutes or until tender. Drain and reserve.
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