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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.  


Preparation Time
10 minutes

Cooking Time
20 minutes

Main ingredients
Beans, Vegetables

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


Special Info

Level of Difficulty

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