Need some healthy meal? Then try for an easy veggie curry that makes a cheap and healthy meal. It uses basic store cupboard ingredients so is quick and easy to cook. It can be eaten with rice or roti/bread. It’s simple to make vegan too, just swap the yoghurt for a dairy-free alternative.

Ingredients

• 2 medium potatoes (cut into 2cm chunks)
• 1 large carrot (peeled and sliced diagonally)
• ½ cauliflower (cut into small florets)
• 3 tbsp sunflower or vegetable oil
• 1 large onion, (finely chopped)
• 1 tbsp medium or hot curry powder
• Chopped tomatoes
• Vegetable stock (gluten-free if required)
• Frozen peas or two large handfuls of young spinach leaves mixture
• Plain yoghurt or vegan alternative (to serve)
• Mango chutney (to serve)

Method

• Half-fill a saucepan with cold water and add the potatoes and carrots. Bring to the boil and cook for 8 minutes.
• After that add the cauliflower florets and cook for 2 minutes more. Drain in and set aside.
• Heat the oil in a large, non-stick frying pan. Add the onion and cook over medium heat for 8 minutes or until well softened and lightly browned.
• Sprinkle over the curry powder and cook for 30 seconds more, stir continuously.
• Add the chopped tomatoes to the onions and cook for 2/3 minutes, stir constantly to avoid burning.
• Add the stock and bring to a gentle boil. Then add the vegetables and peas or spinach and simmer gently for 5 minutes by stirring regularly.
• When the sauce thickens too much, add a splash of water and low the flame.
• Serve immediately with yoghurt and mango chutney.

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