Creamy Vegetable Curry

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 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! 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.

Creamy Vegetable Curry

Creamy and healthy - this can easily be adapted to the whole family by adding chicken or fish if desired.