James Welsh of Community Food North East gives us this delicious, and easy to make, recipe for vegetable curry.

  • 45
  • 4
  • Easy
With the annual avoidable food waste for the Edinburgh City Council area being 33,000 tonnes - that’s the equivalent of 74 million meals per year or the weight of 165 blue whales - Zero Waste Scotland have put together a collection of easy to make recipes to help reduce the food waste in your home and make the most of the foods you love.

Ingredients

  • 1kg mixed vegetables
  • 3 onions, peeled and roughly chopped
  • 1 clove garlic, peeled and chopped
  • 1 tin chickpeas
  • 1 tin chopped tomatoes
  • 1 tbsp tomato puree
  • 300ml vegetable stock (1 stock cube)
  • 400g rice
  • 1 tbsp curry powder (add more if you like it hotter)

Method

Vegetable Curry

1. In a large pan, combine all the ingredients except the rice, add the vegetable stock and mix thoroughly.

2. Bring to the boil, reduce the heat and allow the mixture to simmer, stirring occassionally.

3. Cook for 30 minutes until the vegetables are tender and the stock has reduced to produce a nice, thick sauce.

4. Cook the rice as per the packet instructions.

5. Serve the curry with the rice and a warm naan bread.

Tip: Use any vegetables that need using up in this recipe – frozen vegetables can be mixed in too.

• To download the What’s In Your Kitchen recipe booklet and view all videos, go to www.zerowastescotland.org.uk/whatsinyourkitchen

 

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