Vegetable curry and aromatic rice recipe

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Vegetable curry and aromatic rice HERO
  • Rating: 5 stars
  • Cost per serving: £1.16
  • 10 mins to prepare and 40 mins to cook Takes: 10 mins to prepare and 40 mins to cook
  • 4 Serves: 4

In a large pan, heat the oil and cook the onion gently for 4 minutes. Add the garlic and cook for 1 minute, then the potatoes, sweet potatoes and carrots and cook for 2 minutes. Stir in the curry powder.

Add 200ml (7fl oz) water and simmer for 15 minutes with a lid on. Stir well adding the spinach, tomatoes and baby corn and replace the lid. Cook for 5 minutes. Stir in the yogurt and lower the heat for a few minutes. Sprinkle with coriander to serve.

Crush the coriander, cumin and cardamom seeds. Place the rice in a pan, add water, cinnamon, lemon peel and the crushed seeds, bring to the boil and simmer for 8 minutes. Drain and serve with the curry.

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  • 1tbsp vegetable oil
  • 1 onion, sliced
  • 1 clove garlic, finely chopped
  • 200g (7oz) potatoes, peeled and chopped into chunks
  • 200g (7oz) sweet potato, peeled and chopped into chunks
  • 125g (4oz) carrots, peeled and chopped into chunks
  • 4tbsp medium curry powder
  • 125g (4oz) young leaf spinach
  • 3 tomatoes, cut into quarters
  • 75g (3oz) baby corn
  • 4tbsp plain yogurt
  • bunch coriander, chopped
  • ½tsp coriander seeds
  • ½tsp cumin seeds
  • 2 cardamom seeds
  • 200g (7oz) basmati rice
  • 1 cinammon stick
  • 5cm (2in) strip lemon peel
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2 of you five-a-day Each serving contains
  • Calories 340 17%
  • Sugar 10g 12%
  • Fat 4g 6%
  • Saturates 0.7g 4%
  • Salt 0.3g 5%
of an adult's Reference Intake amount. Find out more
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