Prepare this vegetarian curry in just 15 minutes. Packed with sweet potato, cabbage, tomatoes and red peppers, it contains all five of your five-a-day
Prep:15 mins
Serves 4
1 tsp rapeseed oil2 red onions, halved and slicedthumb-sized piece ginger, finely chopped2 tbsp Madras curry powder1 tsp allspice400g can chopped tomatoes200g sachet coconut milk1 tbsp fresh thyme leaves1 tbsp gluten-free vegetable bouillon3 sweet potatoes, peeled and cut into large cubes325g white cabbage, roughly chopped2 red peppers, chopped
STEP 1Heat the oil in a very large nonstick frying pan, add the onions and ginger, and cook for 5 mins. Add the curry powder and allspice, then pour in the tomatoes plus a can of water, the coconut milk, thyme and bouillon.STEP 2Add the sweet potatoes, cabbage and peppers, cover the pan and simmer for 20-25 mins or until all the vegetables are tender but with a little bite, topping up with a little water if looking dry.STEP 3Meanwhile, tip the rice into a pan with the onion, garlic, thyme and bouillon. Pour in 600ml water, cover and cook for 25 mins or until the liquid has been absorbed and the rice is tender – check towards the end to make sure it isn’t catching. Stir in the beans and heat through. If you’re following our Healthy Diet Plan, serve half the rice with half the curry (saving the leftovers for a second meal later in the week). Otherwise you can serve four portions, scattered with a few extra thyme leaves, if you like.
