Recipe

Quick vegetable curry

Feb 27, 2013 1:00pm
  • 5 mins preparation
  • 15 mins cooking
  • Serves 4
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Ingredients

Quick vegetable curry
  • 1 tablespoon vegetable oil
  • 1 large white onion, cut into thin wedges
  • 1/4 cup madras curry paste
  • 400 gram can light coconut milk
  • 400 gram can whole peeled tomatoes
  • 400 gram can chickpeas, rinsed
  • 300 gram green beans, halved diagonally
  • 1 1/2 cup frozen peas and corn
  • 1/2 cup coriander, chopped, plus extra, to serve
  • 3 cup cooked long-grain white rice
  • 1 cup greek-style natural yogurt

Method

Quick vegetable curry
  • 1
    Heat oil in a large saucepan over moderate heat. Add onion; cook and stir for 3 minutes. Add curry paste; cook and stir for 1 minute or until fragrant. Stir in coconut milk; cook for 2 minutes.
  • 2
    Add tomatoes, chickpeas and beans. Cook for 5 minutes. Stir in peas and corn; cook for 3 minutes. Stir in coriander.
  • 3
    Spoon rice into serving bowls. Top with curry, yogurt and extra coriander.

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