Quick Vegetable Curry

Ingredients

• 1 leek, chopped
• 1 garlic clove, crushed
• 100g frozen mixed vegetables
• 1 tsp balti curry powder
• 1 x 400g can chopped tomatoes
• 1 tbsp tomato puree
• 1 tbsp chopped fresh coriander
• salt and freshly ground black pepper

Cooking Instructions

1. Heat a large non-stick pan and dry-fry the leeks and garlic for 1-2 minutes until soft.
2. Stir in the mixed vegetables and curry powder and cook for a further 5 minutes.
3. Add the remaining ingredients and simmer gently for 10 minutes, topping up with a little extra vegetable stock if required.
4. Just before serving, add the coriander. Serve with 1 red portion pot (144g dry weight) cooked basmati rice plus 2 tsps mango chutney.

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