Prepare this vegetarian curry in just 15 minutes. Packed with sweet potato, cabbage, tomatoes and red peppers, it contains all five of your five-a-day
Method
- Heat the oil in a very large nonstick frying pan, add the onions and ginger, and cook for 5 mins. Add the curry powder and allspice, then pour in the tomatoes plus a can of water, the coconut milk, thyme and bouillon.
- Add the sweet potatoes, cabbage and peppers, cover the pan and simmer for 20-25 mins or until all the vegetables are tender but with a little bite, topping up with a little water if looking dry.
- Meanwhile, tip the rice into a pan with the onion, garlic, thyme and bouillon. Pour in 600ml water, cover and cook for 25 mins or until the liquid has been absorbed and the rice is tender – check towards the end to make sure it isn’t catching. Stir in the beans and heat through. Serve half the rice with half the curry, scattered with a few extra thyme leaves, if you like.
Ingredients
- 1 tsp rapeseed oil
- 2 red onions, halved and sliced
- thumb-sized piece ginger , finely chopped
- 2 tbsp Madras curry powder
- 1 tsp allspice
- 400g can chopped tomatoes
- 200g sachet coconut milk
- 1 tbsp fresh thyme leaves
- 1 tbsp gluten-free vegetable bouillon
- 3 sweet potatoes , peeled and cut into large cubes
- 325g white cabbage, roughly chopped
- 2 red peppers, chopped
For the rice and peas
- 125g brown basmati
- 1 red onion, chopped
- 2 garlic cloves, chopped
- 1 tbsp fresh thyme leaves
- 1 tsp vegetable bouillon
- 400g can black-eyed beans
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