Easy vegetable curry

Serves 4

Ingredients

2 teaspoons of sunflower oil
1 red onion, chopped finely
2 cloves garlic, chopped finely
3 rounded teaspoons of curry powder
2 medium potatoes, peeled and cut into small chunks
2 medium carrots, peeled and thickly sliced
1 tin (400g) tomatoes
1 red or green pepper, sliced
6 button mushroom, sliced
2 cups brown rice

Method

Heat the oil in a large frying pan. Fry the onion and garlic over a medium heat for 2-3 mins. Add curry powder to the onion and garlic, being sure to stir through thoroughly. Add the potatoes and carrots and cook for a further minute. Add the tin of tomatoes. Quarter fill the empty tin with cold water and add along with the pepper and mushrooms. Bring to the boil. Place a lid on the pot, turn the heat down to a gentle simmer and leave to cook for 20 minutes. Serve with rice.

Submitted by Angie Smith.

Print version available here.

Care for a Curry?™ is a fundraising initiative of Alzheimer Scotland: helping people with dementia and their carers across Scotland.