Vegetable Curry

Serves 4.

This is a good dish for using up left-over vegetables, so feel free to
add in whatever’s lying around.


  • 1tbsp vegetable oil
  • 1 onion, finely sliced
  • 1 medium potato, cut into large dice
  • 3tbsp curry paste (to taste)
  • 7oz basmati rice
  • 8oz cauliflour florets
  • 1.25pts hot vegetable stock
  • 1lb can chopped tomatoes
  • 4oz green beans, trimmed
  • 1lb can chickpeas, drained and rinsed
  • Small carton natural yoghurt, 2tbsp mango chutney, popadoms etc. to


  1. Heat the oil in a large, lidded casserole dish. Add the onion and
    cook until soft. Add the leeks and potato and cook for 5 mins,
    stirring occasionally.
  2. Add the curry paste and stir to coat the vegetables. Add the rice,
    stir, and cook for a minute. Add the cauliflour, tomatoes and
    stock and stir.
  3. Cover dish and bring to the boil. Simmer for 10 mins on very low
    heat. Add beans and chickpeas and stir for about 5 mins until the
    rice is cooked.
  4. Cover the pan and leave to rest for 5 mins.
  5. Mix together the yoghurt and mango chutney and serve with the curry
    and popadoms.