Ingredients Jump to Instructions ↓

  1. 1tbsp vegetable oil

  2. 1 large onion, chopped

  3. 1 eating apple, cored and chopped

  4. 1 garlic clove, crushed

  5. 2tbsp balti curry paste

  6. 2 carrots, sliced

  7. 400g can chopped tomatoes

  8. 150g cauliflower or broccoli, broken into florets

  9. 200g canned chickpeas, drained

  10. 150g marinated tofu pieces

  11. 300ml ( 1/2 pint) vegetable stock

  12. 200g brown long grain rice (or use white long grain rice)

  13. 50g frozen peas, thawed

Instructions Jump to Ingredients ↑

  1. Heat the vegetable oil in a large saucepan. Add the onion, apple and garlic and stir-fry for 2-3 mins. 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 mins, 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 mins, or until tender. (If you are using white rice, it will only take 12 mins 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.


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