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Indian Fakeaway: Vegetable Curry

Your favourite takeaway dish on a budget!

Instructions

  • Bring a pan of water to a boil and boil the potatoes and carrots for 8 minutes. Add the florets for an extra 2 minutes. Drain and leave.

  • Heat the oil in a pan, saute the onion until softened, add the curry powder and stir.

  • Pour in the tomatoes, cook and stir for a couple of minutes then add the stock. Bring to a gentle simmer, add the vegetables and leave for 20 minutes while stirring occasionally.

  • Add the spinach and stir. If too thick add a splash of water and serve with rice and mango chutney.

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