a curry when you’re in a hurry 💨
Prep | 5 mins
Cook | 15 mins
Serves | 4
Mindfulness Factors | healthy – part of your ‘5 a day’ | plant-based | vegan | 20 minute meal
INGREDIENTS
2.5tbsp vegetable oil
2tbsp ground turmeric
2tbsp mild curry powder
1tbsp cumin seeds
3 large carrots, diced
2 large potatoes, cooked then roughly-chopped
1x 400g tin of chopped tomatoes
50ml cold water
2 large salad tomatoes, diced
2tbsp tomato purée
150g frozen peas
2 packs of quick cook basmati rice
METHOD
⁃ Prick the potatoes all over with a fork and zap in the microwave for 10 mins on high
⁃ Heat the veg oil in a large frying pan on high heat for a minute then add the spices and cook for a further minute to release their flavour. Tip in the carrot, stir to combine and fry with the lid on for 5 mins. Add the tomatoes, tinned tomatoes, tomato purée and water and stir well. Cook for a further 5 mins with the lid on
⁃ When the potatoes are ready, handle them carefully and cut into large cubes using a knife and fork add to the pan. At the same time, stir in the peas and cook for 3 mins. Zap the rice in the microwave (around 2 mins)
⁃ Portion out the rice and top with the curry
Enjoy! MisterRands
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