Vegetable curry

Serves: 4


  • 150g brushed potatoes, cut into small cubes
  • 150g sweet potato
  • 1 onion
  • 1/2 cauliflower, cut into small florets
  • 1 carrot, cut into thin slices
  • 1 large handful of baby spinach
  • 2 garlic cloves
  • 2 teaspoons fresh ginger, finely grated
  • 1 1/2 cups salt-reduced vegetable stock
  • 125mls of passata
  • 1 cup of frozen baby peas
  • 1/2 to 1 tablespoon of madras curry paste
  • 1/2 cup reduced-fat Greek/natural yoghurt with 2 teaspoons cornflour mixed through
  • 1/2 cup reduced-fat Greek/natural yoghurt with 2 teaspoons chopped mint stirred through to serve
  • Cooked basmati rice to serve


  1. Use a frying pan that has a lid (you will put the lid on when simmering the curry) to heat the oil
  2. Add the onions and cook til soft
  3. Add the garlic and the ginger and cook, stirring for one minute
  4. Add the curry paste, potatoes, carrot and cauliflower
  5. Stir to heat through before adding the passata and vegetable stock
  6. Simmer for 15 minutes with the lid on, or until the vegetables are tender
  7. Stir the yoghurt/cornflour mixture into the curry, then add the peas and baby spinach
  8. Simmer for a few minutes until they are cooked through
  9. Serve in a bowl with the cooked basmati rice and a dollop of the minted yoghurt