Vegetable curry

This easy-to-make curry is packed with fresh vegetables.
Serves:
4
Preparation time:
15 minutes
Cooking time:
35 minutes
Approximate cost for recipe:
£4.80
Approximate cost per serving:
£1.20
1 tablespoon vegetable oil
1 large onion, chopped
1 eating apple, cored and chopped
1 garlic clove, crushed
2 tablespoons Balti curry paste
2 carrots, sliced
400g can chopped tomatoes
150g cauliflower or broccoli, broken into florets
200g canned chickpeas, drained
150g marinated tofu pieces
300ml (½ pint) vegetable stock
200g brown long grain rice (or use white long grain rice)
50g frozen peas, thawed
Heat the vegetable oil in a large saucepan. Add the onion, apple and garlic and stir-fry for 2-3 minutes. Stir in the curry paste and cook for a few seconds.
Add the carrots, tomatoes, cauliflower or broccoli, chickpeas, tofu and stock. Simmer, partially covered, for 25-30 minutes, adding a little extra stock or water if the curry looks like it is getting too dry.
At the same time, cook the brown rice in gently boiling water for 25-30 minutes, or until tender. (If you are using white rice, it will only take 12 minutes to cook.)
Add the peas to the curry and heat for a few moments. Season with some pepper, if needed. Drain the rice thoroughly and serve with the curry.
Tip 1: You could easily substitute Quorn pieces instead of the marinated tofu.
Tip 2: Instead of chickpeas use 200g potatoes, cut into small chunks.