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Church of England Community Academy

Quick Vegetable Curry

Cook time: 30 mins



  • 1 tbsp olive oil
  • 1 onion, chopped
  • 1 pepper, chopped
  • 1 large courgette, roughly chopped
  • 1/2 head of broccoli, cut into florets
  • 1/2 large cauliflower, cut into florets
  • 2 large potatoes, roughly chopped
  • 2 cloves garlic, crushed
  • 2 1/2 tbsp  curry powder
  • 2 tbsp tomato puree
  • 1 (400g) tin chopped tomatoes
  • 1 vegetable stock cube
  • 340ml (12 fl oz) water
  • Salt and pepper to taste



  1. Chop all the vegetables into small pieces
  2. In a large saucepan over medium high heat, heat oil and saute onion and garlic until golden.
  3. Stir in curry powder and tomato puree, cook for 2 to 3 minutes.
  4. Stir in tomatoes, vegetable stock cube, mixed vegetables, water, salt and pepper to taste.
  5. Cook approximately 20 to 30 minutes until vegetables are well done (not crunchy).