Serves: 4 Preparation time: 15 minutes Cooking time: 40 minutes Cost per serving: 77p Suitable for freezing 2 teaspoons vegetable oil 1 large onion, chopped 1 eating apple, cored and chopped 1 garlic clove, crushed 3 tablespoons Tikka, Korma or mild curry paste 2 carrots, sliced 1 red pepper, deseeded and chopped 400g can chopped tomatoes 250g cauliflower, broken into florets 410g can chickpeas, drained 2 OXO vegetable stock cubes 200g long grain rice 50g frozen peas 2 tablespoons chopped fresh coriander, plus extra to garnish Salt and freshly ground black pepper
1 Heat the vegetable oil in a large saucepan, brushing it over the surface. Add the onion, apple and garlic and stir-fry for 2-3 minutes. Stir in the curry paste and cook for a few seconds. 2 Add the carrots, pepper, tomatoes, cauliflower, chickpeas and 900ml (1 ½ pints) water. Bring up to the boil and crumble in the OXO stock cubes. Reduce the heat and simmer, partially covered, for 25-30 minutes. 3 About 15 minutes before the curry is ready, put the rice on to cook in plenty of lightly salted boiling water for 12 minutes, until tender. 4 Add the peas and coriander to the curry and heat for a few moments. Check the seasoning, adding a little salt and pepper if needed. Serve with the hot cooked rice and garnish with extra coriander. Cook’s tip: If you’re not keen on coriander, simply leave it out. GDA’s 448cals-22% 19.1g sugar-21% 9.3g fat13% 0.9g sat fat-5% 2.1g salt-35% Recipe courtesy of OXO