Mixed Veg Curry With Lentil Sprouts & Garlic & Chilli Topper

Mixed Veg Curry With Lentil Sprouts & Garlic & Chilli Topper

A good curry should be warming, filling and totally satisfying – and this veggie one only takes 30 minutes to make. Perfect for a weeknight dinner or when you want to ditch the takeaway.
Total Time
30 Minutes
1 tbsp of vegetable oil
2 red onions, peeled and chopped
2 cloves of garlic, finely chopped
2cm piece of fresh ginger, finely grated
3 freshly ground black tbsp of medium curry powder
2 sweet potatoes, peeled & chopped
2 carrots, peeled & chopped
1 x 400g tin of chopped tomatoes
1 x 400g tin of coconut milk
1 courgette, chopped
100g of green beans, halved
½ cauliflower broken into florets
1 red pepper, chopped
1 pack of Good4U Sprouted Lentil Sprout Mix
To serve
Good4U Garlic & Chilli Salad Topper
Basmati rice & naan bread
Step 1

Heat the oil in a large saucepan and fry the onion, garlic, and ginger for 2 minutes.

Step 2

Tumble in the sweet potato and carrot and fry for another 3 minutes.

Step 3

Add the curry powder and cook for another couple of minutes followed by the tinned tomatoes and coconut milk.

Step 4

Add in the rest of the vegetables, bring to the boil then reduce to a simmer.

Step 5

Season well with salt and pepper and cook for 10-12 minutes until the vegetables are cooked but still crunchy.

Step 6

Just before serving, stir in ½ pack of the Lentil Sprout Mix and heat through

Step 7

Serve with boiled basmati rice, naan bread and generous scattering of Good4U Garlic and Chilli Salad Topper for extra crunch and flavour.

Recipe courtesy of Good4U

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