Curried Vegetables (Serves 4)

IngredientsVeg curry medium

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.



  1. Fry the onion until soft.
  2. Add the tinned vegetables and the broth mix and just cover with water.  Cook for 20 - 25 mins.
  3. Add curry sauce and bring slowly to the boil.  Reduce heat and simmer for a few minutes.


Serving Suggestions

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.