
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
Nutrition and extra info
- curry only
- Vegetarian
Nutrition:
- kcal543
- fat12g
- saturates8g
- carbs84g
- sugars29g
- fibre18g
- protein15g
- salt0.4g
Ingredients
- 1 tsp rapeseed oil
Rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- 2 red onions, halved and sliced
- thumb-sized piece ginger, finely chopped
Ginger
jin-jerMainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 2 tbsp Madras curry powder
- 1 tsp allspice
- 400g can chopped tomatoes
Tomato
toe-mart-ohA member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 200g sachet coconut milk
Coconut milk
ko-ko-nut mill-kCoconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…
- 1 tbsp fresh thyme leaves
- 1 tbsp gluten-free vegetable bouillon
- 3 sweet potatoes, peeled and cut into large cubes
Sweet potato
sweet po-tate-toeSweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…
- 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
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. If you're following our Healthy Diet Plan, serve half the rice with half the curry (saving the leftovers for a second meal later in the week). Otherwise you can serve four portions, scattered with a few extra thyme leaves, if you like.
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