Veggie Curry

27 mins
Serves 1
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Directions

  1. 1Chop the onion and carrot.
  2. 2Chop the onion and carrot.
  3. 3Chop the onion and carrot.
  4. 4Cut the sweet potatoes into bite-sized pieces.
  5. 5Cut the sweet potatoes into bite-sized pieces.
  6. 6Cut the sweet potatoes into bite-sized pieces.
  7. 7Halve the red pepper and dice it.
  8. 8Halve the red pepper and dice it.
  9. 9Halve the red pepper and dice it.
  10. 10Mince the garlic.
  11. 11Mince the garlic.
  12. 12Mince the garlic.
  13. 13Heat some oil in a pan.
  14. 14Heat some oil in a pan.
  15. 15Heat some oil in a pan.
  16. 16Add the chopped onion, carrot, red pepper, and garlic to the pan and stir.
  17. 17Add the chopped onion, carrot, red pepper, and garlic to the pan and stir.
  18. 18Add the chopped onion, carrot, red pepper, and garlic to the pan and stir.
  19. 19Add 1.5 teaspoons of curry powder, 1 teaspoon of turmeric, and 2 tablespoons of tomato puree to the pan, and stir.
  20. 20Add 1.5 teaspoons of curry powder, 1 teaspoon of turmeric, and 2 tablespoons of tomato puree to the pan, and stir.
  21. 21Add 1.5 teaspoons of curry powder, 1 teaspoon of turmeric, and 2 tablespoons of tomato puree to the pan, and stir.
  22. 22Add the sweet potatoes and stir.
  23. 23Add the sweet potatoes and stir.
  24. 24Add the sweet potatoes and stir.
  25. 25Add the tinned tomatoes and the liquid from the chickpeas to the pan.
  26. 26Add the tinned tomatoes and the liquid from the chickpeas to the pan.
  27. 27Add the tinned tomatoes and the liquid from the chickpeas to the pan.
  28. 28Add half a vegetable stock cube.
  29. 29Add half a vegetable stock cube.
  30. 30Add half a vegetable stock cube.
  31. 31Bring to a boil, then reduce heat to a simmer.
  32. 32Bring to a boil, then reduce heat to a simmer.
  33. 33Bring to a boil, then reduce heat to a simmer.
  34. 34Add 1 tablespoon of sweet paprika.
  35. 35Add 1 tablespoon of sweet paprika.
  36. 36Add 1 tablespoon of sweet paprika.
  37. 37Add the thick parts of the pak choi and stir.
  38. 38Add the thick parts of the pak choi and stir.
  39. 39Add the thick parts of the pak choi and stir.
  40. 40Add 3 tablespoons of peanut butter and stir until dissolved.
  41. 41Add 3 tablespoons of peanut butter and stir until dissolved.
  42. 42Add 3 tablespoons of peanut butter and stir until dissolved.
  43. 43Shred the leafy parts of the pak choi thinly into ribbons.
  44. 44Shred the leafy parts of the pak choi thinly into ribbons.
  45. 45Shred the leafy parts of the pak choi thinly into ribbons.
  46. 46Add the shredded pak choi and stir.
  47. 47Add the shredded pak choi and stir.
  48. 48Add the shredded pak choi and stir.
  49. 49Serve with rice.
  50. 50Serve with rice.
  51. 51Serve with rice.

Ingredients

  • 3 sweet potatoes
  • 3 sweet potatoes
  • 3 sweet potatoes
  • 2 carrots
  • 2 carrots
  • 2 carrots
  • 1 red onion
  • 1 red onion
  • 1 red onion
  • 0.5 red pepper
  • 0.5 red pepper
  • 0.5 red pepper
  • 2 cloves garlic
  • 2 cloves garlic
  • 2 cloves garlic
  • 1 pak choi
  • 1 pak choi
  • 1 pak choi
  • 1 tin chickpeas
  • 1 tin chickpeas
  • 1 tin chickpeas
  • 1 tin peeled plum tomatoes
  • 1 tin peeled plum tomatoes
  • 1 tin peeled plum tomatoes
  • 1.5 teaspoon curry powder
  • 1.5 teaspoon curry powder
  • 1.5 teaspoon curry powder
  • 1 teaspoon turmeric
  • 1 teaspoon turmeric
  • 1 teaspoon turmeric
  • 2 tablespoons tomato puree
  • 2 tablespoons tomato puree
  • 2 tablespoons tomato puree
  • 0.5 vegetable stock cube
  • 0.5 vegetable stock cube
  • 0.5 vegetable stock cube
  • 1 tablespoon sweet paprika
  • 1 tablespoon sweet paprika
  • 1 tablespoon sweet paprika
  • 3 tablespoons peanut butter
  • 3 tablespoons peanut butter
  • 3 tablespoons peanut butter
  • 250 ml water
  • 250 ml water
  • 250 ml water
  • 1 tablespoon oil
  • 1 tablespoon oil
  • 1 tablespoon oil
  • 2 portions rice
  • 2 portions rice
  • 2 portions rice

Equipment

knifecutting boardbig potwooden spoon
Veggie Curry | Clip Recipe