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Vegetable curry

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Category: Lunch Dinner


75g / 2½oz. of basmati rice
1 small onion, peeled and chopped
6 button mushrooms, sliced
1 small pepper, deseeded and chopped
½ a clove of garlic, peeled and chopped
½ an apple, chopped
¼ a lemon, juiced
1 teaspoon of sultanas
1 tablespoon of chickpeas, drained
¼ of a vegetable stock cube, dissolved in 100ml / 3½fl oz. of water
1 teaspoon of curry powder
1 heaped teaspoon of plain white flour
Black pepper, to taste
2 tablespoons of frozen peas

Vegetable curry Directions

  1. 1. Boil the rice according to packet instructions, omitting any salt.
    2. Place the vegetables, apple, lemon juice, sultanas, and chickpeas into a saucepan.
    3. Add the vegetable stock cube and boil for 10 minutes.
    4. Stir in the curry powder and flour. Bring to the boil.
    5. Add the onion mix to the saucepan containing the mixed vegetables and season with black
    6. Add the frozen peas and simmer for 10 minutes.
    7. Reduce the heat and cook slowly for another 10 minutes.
    8. Drain the rice and serve with the curry.


Serves 1

Nutrition facts

Serving size 455 vegetarian

Per Serving

Kcal: 128 kcal
Kjoule: 535 Kjoule
Fibers (g): 2.6g
Sodium (mg): 0.1mg
Carbs: 23.1g
Sugar (g): 6.3g
Fat: 1.8g
Saturated fat (g): 0.2g
Proteins: 3.5g

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