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Simple Vegetable Curry

A community recipe by James6642

Not tested or verified by Nigella.com

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Introduction

I like how easy and fast this recipe is and how a little amount of ingredients can make it so delicious.

Ingredients

Serves: 4-5

Metric Cups

2 tablespoons garlic infused olive oil
1 onion (finely chopped)
2 curry powder (mild)
½ red chilli (seeds removed, finely chopped - optional)
1 red pepper (sliced into strips)
1 potato (unpeeled, cubed)
75 grams cashew nuts (toasted)
1 can chopped tomatoes
2 tablespoons fresh coriander (or parsley, chopped - optional)
salt
pepper

2 tablespoons garlic flavored oil
1 onion (finely chopped)
2 curry powder (mild)
½ red chile (seeds removed, finely chopped - optional)
1 red bell pepper (sliced into strips)
1 potato (unpeeled, cubed)
3 ounces cashew nuts (toasted)
1 can diced tomatoes
2 tablespoons cilantro (or parsley, chopped - optional)
salt
pepper

Method

Simple Vegetable Curry is a community recipe submitted by James6642 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Heat the oil in a saucepan and fry the onion for 4-5 minutes until soft.

Add the cubed potato, red pepper and cook for 20-30 minutes on a medium heat until soft.

Add in the chilli and cook for another minute then stir in the curry powder. Stir in the chopped tomatoes and cashew nuts, season with salt pepper, cover and cook for another 15-25 minutes, stirring occasionally.

Garnish with coriander or parsley.

Serve with some basmati rice.

Heat the oil in a saucepan and fry the onion for 4-5 minutes until soft.

Add the cubed potato, red bell pepper and cook for 20-30 minutes on a medium heat until soft.

Add in the chilli and cook for another minute then stir in the curry powder. Stir in the diced tomatoes and cashew nuts, season with salt pepper, cover and cook for another 15-25 minutes, stirring occasionally.

Garnish with coriander or parsley.

Serve with some basmati rice.