Cooking for veggies doesn't have to be boring. Spice up the evening with this simple-to-make curry packed with fresh vegetables for an unforgettable dinner
Ingredients
- 1tbsp vegetable oil
- 1 large onion, chopped
- 1 eating apple, cored and chopped
- 1 garlic clove, crushed
- 2tbsp balti curry paste
- 2 carrots, sliced
- 400g can chopped tomatoes
- 150g cauliflower or broccoli, broken into florets
- 200g canned chickpeas, drained
- 150g marinated tofu pieces
- 300ml (½ pint) vegetable stock
- 200g brown long grain rice (or use white long grain rice)
- 50g frozen peas, thawed
WEIGHT CONVERTER
Method
- Heat the vegetable oil in a large saucepan. Add the onion, apple and garlic and stir-fry for 2-3 mins. Stir in the curry paste and cook for a few seconds.
- Add the carrots, tomatoes, cauliflower or broccoli, chickpeas, tofu and stock. Simmer, partially covered, for 25-30 mins, adding a little extra stock or water if the curry looks like it is getting too dry.
- At the same time, cook the brown rice in gently boiling water for 25-30 mins, or until tender. (If you are using white rice, it will only take 12 mins to cook).
- Add the peas to the curry and heat for a few moments. Season with some pepper, if needed. Drain the rice thoroughly and serve with the curry.
Top Tip for making Vegetarian curry with tofu
You can substitute Quorn pieces for the marinated tofu and instead of chickpeas, use 200g potatoes cut into small chunks.
Trusted, informative, and empathetic – GoodToKnow is the ultimate online destination for mums. Established in 2007, our 15-year-strong archive of content includes more than 18,000 articles, 1,500 how-to videos, and 7,000 recipes.
-
Slimming World's chilli and cauliflower rice recipe
This Slimming World chilli and cauliflower rice is easy to make, but healthy and satisfying to eat - the perfect mid-week supper that will please the whole family!
By Slimming World Published
-
Beef tikka masala
This beef tikka masala recipe comes from a 1930s issue of Women's Weekly - and it's still a favourite. It's been updated slightly to reflect the ingredients that are available in supermarkets today.
By Octavia Lillywhite Published
-
Bengal butternut squash and chickpea with naan
A flavour-packed dish of falafel, butternut squash, chickpeas and naan bread to serve. Prep in 20 minutes...
By GoodtoKnow Last updated
-
Stuffed lamb shoulder with feta and apricot
Our stuffed lamb shoulder with feta and apricot is infused with lots of Middle Eastern flavours and it only takes 30 minutes of prep
By Rose Fooks Published
-
Stuffed spring leg of lamb with herby chutney
This stuffed spring leg of lamb with herby chutney is best made the night before so it can marinate and intensify in flavour.
By Jules Mercer Published
-
Easter coconut and lemon cake
This Easter coconut and lemon cake serves 12 and leftovers will keep in the fridge for up to three days.
By Jules Mercer Published
-
Parenting researcher reveals how to talk to your kids about achievements in a healthy, non-toxic way
Celebrating your kids' achievements is always important, but there's other things to worry about too
By Charlie Elizabeth Culverhouse Published
-
"Wanting something and not having it is one of the hardest human experiences" - child psychotherapist Dr Becky shares why having tantrums is healthy
Sorry parents, it turns out tantrums are actually good for your kid's health. Expert Dr Becky Kennedy has explained why.
By Ellie Hutchings Published
-
The parenting rules Victoria and David Beckham swear by to keep their kids happy and healthy
The A-list couple have four children together
By Charlie Elizabeth Culverhouse Published