Name: Vegan Vegetable Curry
Prep time: 16 min
Cook time: 38 min
Total time: 55 min
Yield: 4 servings
Ingredients: 1 tbsp vegetable oil (for frying); 1 null onion (large, finely chopped); 5 cm ginger (piece, finely chopped); 2 null garlic cloves (finely chopped); 1 null red chilli (finely chopped); 1 tsp ground cumin (heaped); 1 tsp ground coriander (heaped); 1 tsp ground turmeric (heaped); 1 null aubergine (chopped into 1cm pieces); 400 g chopped tomatoes (one tin); 200 ml vegetable stock (hot); 1 null courgette (chopped into 1cm pieces); 300 g basmati rice (to serve); 100 g spinach (fresh); 150 g peas (fresh or defrosted); 1 sprig fresh coriander (chopped, to serve)

Instructions

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1

Heat vegetable oil (1 tbsp) in a large pan over medium heat. Sauté onion (1) for 7 mins until softened. Stir in cloves (2 garlic), ginger (5 cm), chilli (1 red), ground cumin (1 tsp), ground coriander (1 tsp), and ground turmeric (1 tsp), then cook for 1 min.
2

Incorporate aubergine (1), chopped tomatoes (400 g), and vegetable stock (200 ml). Bring to a simmer, cover, and cook for 10 mins.
3

Add courgette (1) and continue to cook for 25 mins, removing the lid for the final 10 mins while stirring occasionally.
4

Meanwhile, cook basmati rice (300 g) according to instructions.
5

Stir through spinach (100 g) and peas (150 g) until the spinach has wilted and peas are tender, about 3-4 mins.
6

Season to taste and serve alongside the rice with a garnish of fresh coriander (1 sprig).

Nutrition Facts

Per portion

Divide into portions:

386

kcal

Protein (g)

Carbs (g)

Fat (g)

Macronutrients

Saturated Fat 1 g

Monounsaturated Fat 3 g

Polyunsaturated Fat 2 g

Fiber 6 g

Sugars 12 g

Micronutrients

iron

3mg

69% DV

sodium

320mg

56% DV

calcium

80mg

32% DV

potassium

463mg

39% DV

vitamin a

210mcg

93% DV

vitamin c

16mg

72% DV

vitamin k

155mcg

516% DV