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Easy vegetable curry
Fruit and vegetables
2 medium
potatoes
(around 350g/12oz), peeled and cut into 2cm/¾in chunks
1 large
carrot
, peeled and sliced diagonally
½
cauliflower
(around 300g/10½oz), cut into small florets and halved
1 large
onion
, coarsely grated or very finely chopped
Tins, packets and jars
1 x 227g tin
chopped tomatoes
300ml/10fl oz vegetable or chicken stock (made with ½ cube), gluten-free if required
mango chutney
, to serve
Cooking ingredients
3 tbsp sunflower or
vegetable oil
1 tbsp medium or hot
curry powder
Dairy, eggs and chilled
plain yoghurt or vegan alternative, to serve
Other
100g/3½oz frozen peas or two large handfuls young
spinach
leaves, or a mixture
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