Creamy Vegetable Curry
Updated: Jul 13
Creamy and healthy - this can easily be adapted to the whole family by adding chicken or fish if desired. Make double and freeze for another day. Swap the yogurt for coconut yogurt for a dairy free alternative.
Makes approximately 4 servings
Preparation time is approximately 5-10 minutes
Cooking time is approximately 20 minutes
1 tablespoon of olive oil
1 medium white onion finely chopped
3 cardamom pods, smashed
2 teaspoons each - ground cumin and ground coriander
1 green chilli, deseeded and finely chopped
1 garlic clove, crushed
Thumb-sized piece of fresh ginger, finely chopped
800g mixed frozen vegetables such as carrots, peas, cauliflower, green beans
300ml - 500ml vegetable stock (gluten free if necessary)
2 tablespoons of ground almonds
200ml plain natural yogurt
To serve: Toasted flaked almonds, chopped fresh coriander, wholegrain rice or naan bread.
How to make Creamy Vegetable Curry
Heat the olive oil in a large saucepan. Cook the chopped onion with the smashed cardamom pods, cumin and coriander over a low heat until the onion is golden. Add the chilli, garlic and ginger and cook for 1 min, then add the frozen mixed vegetables and cook for a further 8-10 mins.
Add the stock and simmer for 10 mins.
Remove from the heat and stir through the yogurt and ground almonds. Sprinkle with chopped fresh coriander.
HINTS & TIPS
Why not make extra and have for your packed lunch the next day? Or even pop into the freezer for a quick meal solution? This is a great recipe for batch cooking!
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