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Vegan recipes that are easy to follow, tasty and healthy

This is my family curry, which I have been eating since I was a child. It's really nice served with yellow split pea dahl and mango chutney.

1 large onion

3 medium size potatoes, cut into chunks

Half a cauliflower, washed and cut into florets

1 carrot, peeled and sliced

Aubergine or Green pepper (optional)

1 small tin (300ml) of processed peas

1 tbsp. curry powder

2 bay leaves

2 tbsp. tomato purée

Heat 3 fl. oz oil in a heavy saucepan and fry the onion for a few minutes. Add the potatoes, carrots and cauliflowers and fry for 10 minutes. Add the pepper or aubergine, if using. Add curry powder and some salt. Cook for 5 to 10 minutes. Add the tinned peas, including the juice and add the bay leaves and tomato purée. Cover with water, boil and simmer for up to 30 minutes.

Serve with rice.

Serves 2-3

Click here for advice on abbreviations and measurements

This recipe is included in the Simple Vegan Recipes Cookbook

Indian Dishes
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Vegetable Curry