This easy-to-make curry is packed with fresh vegetables.

Serves:

4

Preparation time:

15 minutes

Cooking time:

35 minutes

Approximate cost for recipe:

£4.80

Approximate cost per serving:

£1.20

• 1 tablespoon vegetable oil
• 1 large onion, chopped
• 1 eating apple, cored and chopped
• 1 garlic clove, crushed
• 2 tablespoons Balti curry paste
• 2 carrots, sliced
• 400g can chopped tomatoes
• 150g cauliflower or broccoli, broken into florets
• 200g canned chickpeas, drained
• 150g marinated tofu pieces
• 300ml (½ pint) vegetable stock
• 200g brown long grain rice (or use white long grain rice)
• 50g frozen peas, thawed

1. Heat the vegetable oil in a large saucepan. Add the onion, apple and garlic and stir-fry for 2-3 minutes. Stir in the curry paste and cook for a few seconds.
2. Add the carrots, tomatoes, cauliflower or broccoli, chickpeas, tofu and stock. Simmer, partially covered, for 25-30 minutes, adding a little extra stock or water if the curry looks like it is getting too dry.
3. At the same time, cook the brown rice in gently boiling water for 25-30 minutes, or until tender. (If you are using white rice, it will only take 12 minutes to cook.)
4. Add the peas to the curry and heat for a few moments. Season with some pepper, if needed. Drain the rice thoroughly and serve with the curry.

Tip 1: You could easily substitute Quorn pieces instead of the marinated tofu.

Tip 2: Instead of chickpeas use 200g potatoes, cut into small chunks.