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Veetee Recipe

Vegetable Curry

Easy2 Servings
If you're looking for a healthy alternative to takeaway then our Vegetable Curry is perfect. Full of flavour it's healthy and suitable for vegetarians.

What you need to get


  • 1 tray VeeTee Pilau Rice

  • 1 tbsp olive oil

  • 1 onion, chopped

  • 2 crushed garlic cloves

  • 1 green chilli, deseeded and finely chopped

  • 2 tbsp curry powder

  • 1 tbsp turmeric powder

  • 1 tsp ground coriander

  • 2 tbsp tomato purée

  • 50g frozen peas

  • 1 medium sized potato, peeled and diced

  • 1 carrot, peeled and chopped into large chunks

  • 1 small can of chickpeas (200g), drained

  • 1 tin of chopped tomatoes (400g)

  • 300ml vegetable stock

  • salt and pepper to taste


What you need to do


  1. In a large saucepan over medium high heat, heat oil and fry the onion and garlic until golden.

  2. Stir in the chilli, curry powder, turmeric powder, ground coriander and tomato purée and fry for 2 to 3 minutes.

  3. Add the potato, carrot and chickpeas and fry for a further 4-5 minutes.

  4. Add the chopped tomatoes, vegetable stock cube, water and seasoning to taste.

  5. Turn the heat down to a medium setting, then cover and cook for 20-25 minutes until vegetables are tender. Add the peas and cook for a further 5 minutes.

  6. Microwave Pilau rice according to pack instructions, and serve alongside the curry. 



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Vegetable Curry

Vegetable Curry If you're looking for a healthy alternative to takeaway then our Vegetable Curry is perfect. Full of flavour it's healthy and suitable for vegetarians.

What you need to get


  • 1 tray VeeTee Pilau Rice

  • 1 tbsp olive oil

  • 1 onion, chopped

  • 2 crushed garlic cloves

  • 1 green chilli, deseeded and finely chopped

  • 2 tbsp curry powder

  • 1 tbsp turmeric powder

  • 1 tsp ground coriander

  • 2 tbsp tomato purée

  • 50g frozen peas

  • 1 medium sized potato, peeled and diced

  • 1 carrot, peeled and chopped into large chunks

  • 1 small can of chickpeas (200g), drained

  • 1 tin of chopped tomatoes (400g)

  • 300ml vegetable stock

  • salt and pepper to taste


What you need to do


  1. In a large saucepan over medium high heat, heat oil and fry the onion and garlic until golden.

  2. Stir in the chilli, curry powder, turmeric powder, ground coriander and tomato purée and fry for 2 to 3 minutes.

  3. Add the potato, carrot and chickpeas and fry for a further 4-5 minutes.

  4. Add the chopped tomatoes, vegetable stock cube, water and seasoning to taste.

  5. Turn the heat down to a medium setting, then cover and cook for 20-25 minutes until vegetables are tender. Add the peas and cook for a further 5 minutes.

  6. Microwave Pilau rice according to pack instructions, and serve alongside the curry.