BBC VEGETABLE CURRY RECIPES

VEGETABLE CURRY RECIPE - BBC FOOD

Vegetable curry recipe - BBC Food image

An easy veggie curry that makes a cheap and healthy meal. It uses basic store cupboard ingredients so is very quick and easy to cook. It's simple to make vegan too, just swap the yoghurt for a dairy-free alternative. Each serving provides 335 kcal, 9g protein, 41g carbohydrate (of which 14.5g sugars), 12.5g fat (of which 1.5g saturates), 10g fibre and 0.5g salt.

Provided by Justine Pattison

Prep Time 30 minutes

Cook Time 30 minutes

Yield Serves 3

Number Of Ingredients 11

Ingredients

2 medium potatoes (around 350g/12oz), peeled and cut into 2cm chunks
1 large carrot, peeled and sliced diagonally
½ cauliflower (around 300g/10½oz), cut into small florets and halved
3 tbsp sunflower or vegetable oil
1 large onion, coarsely grated or very finely chopped
1 tbsp medium or hot curry powder
1 x 227g tin chopped tomatoes
300ml/10fl oz vegetable or chicken stock (made with ½ cube), gluten-free if required
100g/3½oz frozen peas or two large handfuls young spinach leaves, or a mixture
plain yoghurt or vegan alternative, to serve
mango chutney, to serve

Steps:

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

Nutrition Facts : Calories 335kcal, CarbohydrateContent 41g, FatContent 12.5g, FiberContent 10g, ProteinContent 9g, SaturatedFatContent 1.5g, SugarContent 14.5g

MARY BERRY'S VEGETABLE THAI CURRY RECIPE - BBC FOOD

Mary Berry's vegetable Thai curry recipe - BBC Food image

Packed with vegetables, Mary Berry's Thai curry uses ready-made paste for ease and speed. Serve with rice.

Provided by Mary Berry

Prep Time 30 minutes

Cook Time 30 minutes

Yield Serves 4

Number Of Ingredients 16

Ingredients

2 tbsp sunflower oil
2 banana shallots, peeled and sliced
½ fresh red chilli, deseeded and sliced
2 garlic cloves, crushed
2cm/¾in piece fresh root ginger, peeled and grated
2 tbsp Thai green curry paste
1 sweet potato, peeled and cut into 1cm/½in pieces
2 x 400ml tins full-fat coconut milk
2 lemongrass stalks, bashed
1 small cauliflower, broken into tiny florets (same size so they cook at the same rate)
1 aubergine, chopped into 1cm/½in pieces
2 tsp fish sauce
1 tbsp sweet chilli sauce
½ lemon, juice only
bunch fresh coriander, chopped
salt and freshly ground black pepper

Steps:

Heat the oil in a large frying pan over a high heat. Tip in the shallots, chilli, garlic and ginger and fry for 2 minutes.
Add the Thai paste and sweet potato and stir until well combined. Add the coconut milk and lemongrass and stir well. Bring to the boil, then cover with a lid, reduce the heat and simmer for 5 minutes.
Add the cauliflower and aubergine and continue to simmer for another 5–10 minutes until all the vegetables are just soft.
Remove the lemongrass and discard. Stir in the fish sauce, sweet chilli sauce, lemon juice and half the coriander. Season to taste with salt and pepper.
Serve with boiled rice and the remaining coriander scattered over.

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