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Sweetcorn & Veggie Curry

Ever find yourself staring at wilted veggies in the back of your fridge and wondering what to make with them? Well, I’ve got the perfect recipe for you! This plant-based curry is quick, simple, and bursting with flavour.

 

Recipe Saved

Ingredients

2 tbsp sunflower oil
1 large onion, chopped
2 tsp fresh ginger, finely grated
2 tbsp korma curry paste
1 tsp garam masala
200g sweet potatoes, peeled and diced
150g carrot, peeled and diced
340g sweetcorn, drained
150ml vegetable stock
400ml coconut milk
1 tbsp mango chutney
100g broccoli florets
2 tsp cornflour

Method

1. Heat the oil in a saucepan. Add the onion and fry for a few minutes.

2. Add the ginger, curry paste and garam marsala. Fry for 10 seconds.

3. Add the sweet potatoes, carrots and sweetcorn and mix.

4. Add the stock, coconut milk and mango chutney. Bring up to the boil and simmer for 10 minutes.

5. Add the broccoli and cook for 3 minutes. Mix the cornflour with 2 tablespoons of cold water. Add to the curry and stir until thickened.

6. Serve immediately with a side of rice.

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