Weeknight Vegetable Curry

The perfect yummy weeknight staple. Quick, easy and delicious!

The veggies used in this recipe are completely optional. Use the base sauce to make any curry you fancy – it’s ideal for using up fridge leftovers!

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The Recipe

This recipe creates 4 servings. I make it for the two of us, and keep the rest for lunch later in the week. It’s even better the next day!

  • 1 large white onion, chopped
  • 2 cloves of garlic, chopped
  • 1 teaspoon of garam masala
  • 1 teaspoon of cumin
  • 2 teaspoons of mild curry powder
  • 1 teaspoon of turmeric
  • 1/2 a teaspoon of chilli powder (optional)
  • 160g of dried split peas
  • 1 head of cauliflower, chopped to bite sized chunks
  • 3 medium sized potatoes, chopped to bite sized chunks
  • 500ml of vegetable stock
  • 1 can of low fat coconut milk
  • 1/2 a can of chopped tomatoes (approx. 200g)
  • 2 tablespoons of tomato paste
  • Salt and pepper
  1. Add your split peas, cauliflower and potato chunks to a saucepan with some boiling water, and begin simmering. You want to get them softened before adding to the curry.
  2. After about 10 minutes, heat 2 tablespoons of oil in a large non stick pan, and add the chopped onion and garlic. Fry gently for a few minutes until softened.
  3. Add the spices, and continue to heat for another few minutes.
  4. Pour in the vegetable stock, coconut milk, chopped tomatoes and tomato paste.
  5. Drain your veggies, and add to the curry sauce.
  6. Allow to simmer gently for another 15 minutes. Season generously with salt and pepper, and enjoy!
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