Freezer Friendly: Super Easy Mixed Vegetable Curry
If your freezer is ready for you to fill with delicious food, this is a delicious batch cooking freezer-friendly recipe that’s just perfect for making ahead.
- 2 tbsp curry powder
- 1 tsp allspice powder
- nutmeg powder, 1 tsp
- 1 1/2 tsp paprika
- 2 tsp dried thyme leaves
- 1 tsp cumin powder
- cayenne pepper, 1 tsp
- 1 tsp pepper
- 3 tbsp olive oil
- 2 shallots, chopped
- 1 large chilli, deseeded and finely sliced
- 3 garlic cloves, minced
- 1 red pepper, chopped
- 2 x 400g tins of chopped tomatoes
- 500 ml vegetable or chicken stock
- 1 aubergine, diced
- 2 sweet potatoes, chopped
- 180g cauliflower florets (can be frozen)
- 115g frozen peas
- 3 handfuls of baby spinach
- a handful of finely chopped coriander, plus more for garnish
- salt and pepper
- plain yoghurt
Heat oil in a large pan over medium heat. Add garlic, cayenne and shallots, and cook for 2 minutes.
It’s now time to add the spice mix and cook, stirring constantly, for about 2 minutes until the spice is combined. Put in the red pepper and aubergine, and cook for a minute.
Next, mix in the tomato, stock, potato and cauliflower. Bring to simmer, cover and lower heat a little. Simmer for around 15 minutes, then remove the lid and simmer for another 15 minutes. Until the sauce has thickened up and the sweet potato is soft.
Add peas, stir, and cook for 5 minutes. Add coriander and spinach, and stir until wilted. Season to taste and serve over rice. Garnish with yoghurt and more coriander, enjoy!
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