Prep Time:5 mins
Understanding food allergies and intolerances
Vegetable curry
Cooking Time:45 mins
Serves:4 Adults
Cost:Low
A quick easy to cook curry that can get the kids involved too!
About this recipe
Recipe taken from Preschool Resource
Ingredients
- 1 medium onion
- 180g / 6oz carrot
- 180g / 60z red pepper
- 90g / 3oz mushrooms
- 200g / 7oz chickpeas
- 1 teaspoon lemon juice
- 1 clove of garlic
- 1 apple
- 330g / 11fl oz homemade vegetable stock
- ¼ tablespoon vegetable oil
- 1 ½ teaspoon mild curry powder
- 60g / 2oz frozen peas
- 90g / 3oz cauliflower
- 1 dessertspoon dessicated coconut (optional)
- 2ozs/50g sultanas
- ½ tablespoon flour
- Black pepper to taste
Method
- Peel, wash and roughly chop the onion and carrot. Peel the mushroom, remove the stalk, wash and slice. Remove the stalk and seeds from the pepper, wash and roughly chop. Chop the cauliflower and garlic.
- Peel the apple, remove the core and chop roughly
- Place the vegetables, apple, lemon juice, coconut, sultanas, and chickpeas into a saucepan. Add approx ¾ of the homemade vegetable stock and boil for 20 minutes
- Heat the vegetable oil and cook the onion until soft. Stir in the curry powder, flour and the remainder of the vegetable stock. Bring to the boil
- Add the onion mix to the saucepan containing the mixed vegetables. Season with black pepper
- Add the frozen peas. Simmer for 10 minutes. Reduce and cook slowly for another 20 minutes
What you will need
- Chopping board
- Chopping knife
- Measuring jug(for liquids)
- Saucepan
- Vegetable peeler
- Wooden spoon
Serving suggestions
Serve with boiled brown rice
"This is an excellent way to increase your vegetable intake for the day!"
