Vegetable Curry with Raita - Fiver Feeds

Vegetable Curry with Raita

An easy vegetable curry recipe is a useful thing to have in your repertoire – not only does it give you an easy meat-free dish to prepare, but it’s also a great way of using up all those vegetables languishing in the bottom of the fridge, as well as being extremely healthy. Of course, what you decide to put in the dish is up to you and will probably depend very much on what is languishing in your own fridge or cupboard.

I’ve selected the ingredients below because they can offer you a wide variety of flavours and textures – for example, I would highly recommend you include a sweet root vegetable such as sweet potato or butternut squash to add a different dimension to the dish.

I’ve chosen to serve this with warm pitta breads, but feel free to substitute these for rice if you prefer.

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Vegetable Curry with Raita

Prep Time:

1hr 15mins

Serving:

Serves 4 People

Cost:

£1.01 per Person

Difficulty:

Easy

  • Ingredients

    2tbsp Vegetable Oil
    1 Large Onion Finely Chopped
    2 Garlic Cloves Finely Chopped or Crushed
    1 Heaped tbsp Curry Powder
    1 Sweet Potato Peeled and Diced into Small Chunks
    ½ Head of Cauliflower Cut into Small Sections
    1 Aubergine Diced
    1 400g Tin Chick Peas Drained and Rinsed
    2 400g Tins Chopped Tomatoes
    1tbsp Tomato Puree
    2 Cardamom Pods
    Salt
    8 Pitta Breads

    For the Raita

    250g Plain Yoghurt
    ½ Cucumber Grated
    Salt

How to Cook

1. Heat half the oil in a large saucepan or stockpot and fry the onion and garlic with a sprinkling of salt until soft. Add the curry powder and cook for a further minute.

2. At the same time, heat the remaining oil in separate frying pan and cook the aubergine with some salt until soft. Once this is done, add to the pot with the onions and garlic.

3. Put the sweet potato and cauliflower in the stock pot and stir until all the vegetable pieces are covered with the curry powder and onion mix.

4. Put the tomatoes in the pan. Add a little water if required to cover the vegetables.

5. Bring to the boil then add the tomato puree, chick peas and cardamom pods. Leave to simmer until all the vegetables are cooked and the curry has reduced down. Season and add more curry powder if required.

6. Whilst you are waiting, prepare the raita – put the grated cucumber in a sieve and cover with salt. Leave to drain for 15-20 minutes until some of the juices have been drawn out. Rinse the salt off and try and squeeze as much of the moisture out as possible.

7. Mix the cucumber and yoghurt together.

8. Remove the cardamom pods from the curry (you don’t want to crunch down on one of those) and serve with the raita and warm pitta breads on the side.

Spruce it Up

If you want to make it all a little fresher then try adding in a little chopped mint with your yoghurt or sprinkle the curry with freshly chopped coriander leaves.



Comment Below

  • Susan Hayward

    I’VE COOKED THE SWEET POTATO AND SPINACH CURRY,ITS DELICIOUS.

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