Name: Fruity Veggie Curry
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: Serves: 4
Ingredients: 1 tbsp tomato purée; ½ tbsp vegetable or sunflower oil; 150 g tinned drained chickpeas; 1 garlic clove, crushed; 25 g raisins; 1 small courgette, roughly chopped; 50 g frozen peas; 1 medium apple, peeled, cored and roughly chopped; 250 g butternut squash, peeled and cut into 2 cm dice; 1 onion, finely diced; 50 g fresh or frozen spinach; 200 g basmati rice; 1 tbsp mango chutney; 500 ml vegetable stock; 2 medium carrots, roughly chopped; ½ tbsp medium curry powder

Preparation info

Serves:
4

Difficulty
Easy
Ready in
35 min

Appears in

My Fussy Eater

By Ciara Attwell

Published 2018

About

My fruity curry is mild enough for little taste buds but still packed full of flavour and made deliciously sweet with carrots and mango chutney.

Ingredients

½ tbsp vegetable or sunflower oil
1 onion, finely diced
1

Main course
Vegan
Gluten-free

Method

Heat the oil in a large saucepan over a medium heat, add the onion and fry for 2–3 minutes until soft. Add the garlic, butternut squash and carrots and fry for a further 2 minutes, then stir in the curry powder, tomato purée, vegetable stock and mango chutney and mix well. Bring to the boil, then reduce the heat, cover and simmer for about 10 minutes.
While the

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Ingredients

Method

Part of