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Home-made Vegetable & Chickpea Curry

by Highland Council

Makes 20 portions

Ingredients 

  • 150g Margarine or Butter                                 
  • 20g Knorr vegetable Bouillon paste         
  • 10g Ginger (Ground)
  • 800g Potatoes- 5kg
  • 400g Inverness-shire organic carrots
  • 250g Onions
  • 800g Chickpeas
  • 200g Broccoli florets
  • 200g Cauliflower 1kg                                                      
  • 800g Chopped tomatoes
  • 200g Red lentils
  • 170g Celery (finely chopped)
  • 200g Sweetcorn
  • 45g Curry powder
  • 10g Fresh garlic                               
  • 2.5l Tap water
  • 75g Tomato Paste

Method

  1. Dice the onions/garlic, slice carrots/potatoes/celery, chop cauliflower/broccoli. Sweat them in the pan with the Stork.
  2.  Add the curry powder and ginger and slowly add the stock.
  3.  Add the remaining ingredients and slowly bring to the boil.
  4.  Reduce the heat and simmer for 30 minutes or until the vegetables are tender.

Tips and Variations

  • If your children like dried fruit, you could add apricots, sultanas and prunes. If they do not like this you can cook the fruit down until a pure and add as a thickener to the sauce.
  • You can serve this with brown rice or pitta/flat bread.

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