Travel Reference
In-Depth Information
Easy vegetable curry
Use any raw, cooked, or canned vegetables for this simple recipe.
1 Heat the oil in a large saucepan.
Add the onions, carrots, zucchini,
peppers, and tomatoes or other fresh
vegetables and cook until soft.
SERVES 4
TIME TO COOK 10 MINS
2 tbsp oil
2 Add the curry paste, chickpeas, and
coconut milk and bring to a boil, then
simmer for 5 minutes.
2 onions, coarsely chopped
2 carrots, sliced
2 zucchini or 2 peppers
or 2 tomatoes (or a mix of
all 3), sliced
3 Serve with rice or naan bread.
2 tbsp curry paste
1 x 14oz (400g) can chickpeas,
drained
1 x 14fl oz (400ml) can
coconut milk
cooked rice or naan bread,
to serve
Serve this simple, creamy curry
with a spoonful of spicy mango
or lime pickle.
