Quick and healthy vegetable curry

    35 min

    A spicy and tasty vegetable curry that is quick to prepare and cook. Serve with basmati rice and a naan bread.

    Essex, England, UK
    118 people made this

    Serves: 2 

    • 1 tablespoon olive oil
    • 1 onion, chopped
    • 1 clove garlic, chopped
    • 200g potatoes, peeled and cubed
    • 1 to 2 tablespoons medium curry powder, to taste
    • 3 OXO® vegetable stock cubes
    • 500ml boiling water
    • 50g red lentils
    • 160g frozen mixed veg (carrots, peas, sweetcorn and green beans)
    • 6 florets brocolli

    Prep:10min  ›  Cook:25min  ›  Ready in:35min 

    1. In a deep frying or saute pan add the olive oil and gently fry the onion whilst you are preparing the other veg.
    2. Add the clove of garlic and potatoes.
    3. Add the curry powder to the pan and stir for 30 seconds.
    4. Add the stock cubes to the boiling water and then add to the pan.
    5. Add the lentils, followed by the remaining veg, give a good stir. Cover the pan and cook rapidly for 15 minutes, turning down to a simmer for the last 10 minutes. Every now and then remove the lid and stir.

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    Reviews & ratings
    Average global rating:

    Reviews in English (5)


    A really easy and delicious meal. Everyone I have cooked this for loves it. When I make it I use cauliflower instead of broccoli and I add half a can of tinned tomatoes (plus some nice natural plain yoghurt).  -  12 Oct 2014


    realy nice veg curry, for a meat eater i like a change and realy simple although i used fresh veg instead of frozen def will cook again  -  03 May 2013


    Lovely curry so healthy! One of the best things ive cooked! Yum! I added fresh veg left over in fridge and Garam Masala! Lovely!  -  29 Dec 2017