Vegetable curry

Name: Vegetable curry
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4
Ingredients: 1tbsp vegetable oil; 1 onion, finely sliced; 2 small leeks, sliced into 2cm rounds; 1 medium potato, cut into large dice; 3 tbsp. curry paste; 200 g basmati rice; 225 g cauliflower, cut into small florets; 400 g can chopped tomatoes; 750 mL hot vegetable stock; 125 g green beans, trimmed; 400 g can chickpeas, drained and rinsed; 150 mL carton natural yogurt; 2 tbsp. mango chutney; Poppadoms

This curry is a healthy and delicious vegetarian recipe, combining bold flavours but using less calories than a standard chicken curry.

By The GH Kitchen TeamPublished: 21 February 2003

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You can use almost any of your favourite vegetables in this lightly spiced curry. Tailor the spice level of the curry to your taste by picking either mild or hot curry paste.

If you fancy some extra protein, then you could always fry off some paneer and add it into your curry at the end. Serve with poppadoms as suggested, or rice and naan for a more filling option.

If you're a fan of this curry, then we have plenty of other vegetable curries for you to try!

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Yields:

Prep Time:

25 mins

Cook Time:

30 mins

Total Time:

55 mins

Cal/Serv:

460

Ingredients

1tbsp vegetable oil
1 onion, finely sliced
2 small leeks, sliced into 2cm rounds
1 medium potato, cut into large dice
3 Tbsp. curry paste
200 g basmati rice
225 g cauliflower, cut into small florets
400 g can chopped tomatoes
750 ml hot vegetable stock
125 g green beans, trimmed
400 g can chickpeas, drained and rinsed
150 ml carton natural yogurt
2 Tbsp. mango chutney
Poppadoms

Directions

1. Step 1
  Heat the oil in a large, lidded flameproof casserole dish. Add the onion and cook for 3-4min until softened. Add the leeks and potato, then cover and cook for 5min, stirring occasionally.
2. Step 2
  Add the curry paste and stir to coat the vegetables. Add the rice, stir and cook for 1min. Add the cauliflower, tomatoes and stock, then season and stir well.
3. Step 3
  Cover dish and bring to boil. Turn heat down to its lowest setting; cook for 10min. Add beans and chickpeas, stirring, then cook for a further 5min until rice is cooked.
4. Step 4
  Cover the pan with a clean tea-towel, then the lid, and leave to rest for 5min.
5. Step 5
  Mix together the yogurt and chutney. Serve the curry with the poppadoms and the yogurt mix handed separately.
  
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Per Serving:

Calories: 460
Total carbs: 78 g
Sugars: 5 g
Total fat: 9 g
Saturated fat: 1 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time