Vegetable curry

  • 4 persons
  • 35 min
4
35’

Ingredients
4

  • 300g Provamel Natural soya alternative to yogurt free from sugars
  • 800g potatoes
  • 4 tbsp olive oil
  • 1 chopped onion
  • 2 tbsp organic tikka masala
  • 400g canned tomatoes
  • 200g cauliflower
  • 200g drained chickpeas
  • 1 handful of spinach

preparation
35 min

  1. Heat the oil in a skillet
  2. Add the tikka masala and the onion
  3. Add the cauliflower tomatoes and put the lid on
  4. Mix in the chick peas, spinach and parboiled potatoes and cook another 15 mins
  5. Season with salt & pepper and spoon in the soya alternative to yogurt

tip

: replace the chickpeas with lentils if you want a more crunchy bite.

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