Quick & easy vegetable curry
- Portion size: Serves 4
- Takes 10 minutes to make and 20 minutes to cook
- Difficulty: easy
This quick and easy vegetable curry with chilli and ginger will get your tastebuds racing. Swap the yogurt to coconut yogurt to make this recipe vegan.
Love a creamy curry? Then see our vegetable curry made with coconut milk.
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Ingredients
- 3 tbsp groundnut or vegetable oil
- 2 tsp grated fresh ginger
- 2 garlic cloves, crushed
- 1 green chilli, sliced
- 2 tbsp biryani curry paste (we like Patak’s)
- 500g chopped mixed vegetables (such as cauliflower, sweet potato and green beans)
- 2 tomatoes, deseeded and chopped
- 3 shallots, finely sliced
- 400ml natural yogurt
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Method
- Heat 2 tbsp oil in a pan and gently fry the ginger, garlic and chilli for a couple of minutes. Add the curry paste and cook for 1 minute, then add the mixed vegetables, tomatoes and a good splash of water. Cook for 10-12 minutes.
- Meanwhile, heat the remaining groundnut or vegetable oil in a pan and fry the shallots until crispy.
- Season the curry, add the yogurt and simmer for a further 5 minutes. Sprinkle the curry with the crispy shallots before serving with rice.
Nutrition
- 304kcals Calories
- 16.7g (3.5g saturated) Fat
- 10.7g Protein
- 29.4g (18.6g sugars) Carbs
- 0.6g Salt
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