The Easiest Curry

Flavour on flavour

If you are all about quick, easy & delicious, then this is for you. You can use up whatever veg you like, be a bit vague about quantities & it will turn out delicious… it’s definitely a keeper in our house

Ingredients

• A cauliflower broken into pieces

• Tin of chickpeas

• 1 punnet of chopped mushrooms (your choice

• Red onion, sliced or chopped

• White onion, sliced or chopped

• 2 tins of coconut milk

• 1 tin of chopped tomatoes

• 1 cup ground almonds

• 2 tablespoons of garam masala

• 2 tablespoons of mild curry powder

• 1 teaspoon salt

• 1 cup of brown rice or lentils

Method

• Place the veg & pulses into a baking tray & add the coconut milk & chopped tomatoes (swill the tins with water & add that too (about half a tin)

• Add the spices, almonds & seasoning & stir the content

• The dish will be quite liquidy, stir it all together & pop in oven on about 190 for 20 minutes, then remove & stir & put back in for another 20 minutes. It should be soft & the rice/lentils fully cooked. If the mixture gets dry, add another cup of water

• You can add extra veg to this such as courgette, aubergine, peppers… it’s the perfect dish to use up what is in your fridge. You can even add tofu for some extra protein

• It keeps really well in the fridge & is also delicious cold!