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Autumn curry

Prep: 10 mins
Cook: 20 mins
Autumn curry
Embrace Indian flavours and enjoy this dish in 30 minutes.
 

1 ½ tsp olive oil

1 small sweet potato, peeled and diced

Handful cauliflower florets, finely chopped

1 small onion, finely chopped

2 tsp curry powder

120ml vegetable stock

¼ tsp salt

200g chickpeas, rinsed and drained

200g chopped tomatoes and drained

400g basmati rice

2 tbsp fresh coriander, finely chopped

200g low fat Greek styled yoghurt

Handful fresh mint, finely chopped

Heat the olive oil in a large non-stick pan over medium-high heat.

Add the sweet potato and sauté for 3 minutes. Lower the heat to medium, add cauliflower, onion, and curry powder stirring constantly.

Add the vegetable stock salt, chickpeas and tomatoes and bring to a boil.

Cover and reduce the heat and simmer for 15 minutes or until the vegetables are tender, stirring occasionally.

Make the rice according to the instructions, drain and set aside.

In a bowl, mix the yoghurt with the mint and place into the fridge.

Add the coriander last to the curry and serve with the rice and yoghurt mint dip.  

Serves
4

Preparation Time
10 minutes

Cooking Time
20 minutes

Main ingredients
Beans, Vegetables

Recipe Type
Dinner, Easy, Family Dinners, Quick Meals, Vegetarian

Cuisine
Indian

Special Info
Vegetarian

Level of Difficulty
Easy

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