Vegetable curry

vegetable curry

Again another very simple and dish to make. Experiment with the amount of curry paste to your family taste. Delicious fusion of flavours and a really good change from meat. The chickpeas are an excellent source of protein especially when eaten with the rice. This is a good standby dish for using up all sorts of vegetables.

Servings: 4

Total Time: 35 minutes


  • 2 onion
  • 2 tsp olive oil
  • 4 tsp curry paste
  • 2 tsp fish sauce
  • 3 tblsp red lentils
  • 1 courgette
  • 100 g white mushrooms
  • 150 g broccoli
  • 400 g chickpeas
  • 400 g chopped tomatoes
  • 400 ml coconut milk


  • Heat the oil in a saucepan. Add onions and fry lightly
  • Add curry paste and fish sauce. Stir gently. Cook for 3 minutes
  • Add the rest of the ingredients including the tomatoes and the coconut milk. Stir gently
  • Bring to the boil. Turn down heat and cook for 20 minutes. Stir occasionally
  • Taste, adjust seasoning as required
  • Serve on warm plates with basmati or brown rice
  • Tip: Be careful with the fish sauce as it can be very salty

This week’s family meal planner