Your vegetable curry is a quick, healthy and comforting supper fix after your day’s work. Serve this with naan or rice. Quick vegetable curry is also great when used as a jacket potato topping!

Ready in: 30min (Prep: 5min, Cook: 25min)
Serves: 5

Ingredients 

• Olive oil – 1 tablespoon
• Chopped onion – 1
• Garlic (crushed) – 2 cloves
• Curry powder – 2 1/2 tablespoons
• Tomato purée – 2 tablespoons
• Chopped tomatoes – 1 (400g) tin
• Vegetable stock – 1 cube
• Frozen mixed vegetables – 285g
• Water – 340ml (12 fl oz)
• Salt and pepper to taste
• And chopped fresh coriander to garnish.

Method

1. Over medium high heat, heat oil and sauté onion and garlic in a large saucepan until it turns golden.
2. Stir in the tomato purée and curry powder, and cook for 2 to 3 minutes.
3. Stir in tomatoes, salt, mixed vegetables, vegetable stock cube, water and pepper to taste. 
4. Cook for about 20 to 30 minutes until the vegetables are well done; NB: Not crunchy. 
5. Next, sprinkle with fresh coriander before serving.