Curried Vegetables (Serves 4)
1 tin carrots (diced)
1 tin potatoes (diced)
1 tin chopped tomatoes
1 tin peas
2 tbsps of broth mix or lentils
1 medium onion - (chopped)
1 jar of Curry Sauce
*Ingredients can be increased or reduced according to the number of people being fed.
- Fry the onion until soft.
- Add the tinned vegetables and the broth mix and just cover with water. Cook for 20 - 25 mins.
- Add curry sauce and bring slowly to the boil. Reduce heat and simmer for a few minutes.
Serve with boiled rice.
Perhaps add dried herbs or spices for extra flavour.
Diced chicken can be added to make this a meat option having been added to the onion when first cooking.
Ideas for Using Leftovers
Mash or puree the leftovers and add a little water if required to make a Curried Vegetable Soup.
Recipe shared with the Eat Well Project by Bordon Foodbank.