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


Ingredients


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

  1. 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.

  2. Add the stock and simmer for 10 mins.

  3. 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!


Please click HERE to see Cooking Good’s statement on allergens and substitutions within recipes.


Don’t forget to look at our useful articles on a variety of family topics including batch cooking, leftovers, hydration, fussy eaters and more! Here is the LINK.

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