Creamy and healthy – a winning combination for this curry, which can be easily adapted to suit all the family if some want to add meat
Prep:15 mins
Serves 4
1 tbsp vegetable oil1 onion, finely chopped3 cardamom pods, bashed2 tsp each ground cumin and coriander½ tsp ground turmeric1 green chilli, deseeded (if desired) and finely chopped1 garlic clove, crushedthumb-size piece ginger, finely chopped800g mixed vegetable, such as carrots, cauliflower, potato and courgette, chopped300-500ml hot vegetable stock200g frozen peas200ml yogurt2 tbsp ground almonds (optional)
STEP 1Heat the oil in a large pan. Cook onion with the dry spices over a low heat for 5-6 mins until the onion is light golden. Add the chilli, garlic and ginger and cook for 1 min, then throw in the mixed vegetables and cook for a further 5 mins.STEP 2Divide the mixture appropriately between two pans if serving vegetarians and meat eaters. Chop the chicken into small chunks and stir into one pan. Add the stock, dividing between the pans appropriately, and simmer for 10 mins (if only cooking the veggie version in one pan, use 300ml stock; if dividing between two pans, add 250ml to each). Divide the peas, if necessary, and add, cooking for 3 mins more until the veg are tender and the chicken is cooked through.STEP 3Remove from the heat and stir through the yogurt and ground almonds, if using. Serve sprinkled with the toasted almonds and coriander, with basmati rice or naan bread on the side.
