Chinese Takeaway-Style Vegetable Curry with Rice
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Ingredients
- 250 g waxy potatoes, diced
- 150 g carrots, sliced
- 1 onion, sliced
- 2 tbsp mild curry powder
- 500 ml vegetable stock
- 100 g frozen peas
- 500 g steamed jasmine rice
- 2 tbsp groundnut oil
Nutrition (per serving)
- Calories
- 332 kcal
- Protein
- 7.5 g
- Carbohydrate
- 54.2 g
- of which sugars
- 5.9 g
- Fat
- 8.2 g
- of which saturates
- 1.4 g
- Fibre
- 5.4 g
- Salt
- 1.00 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the groundnut oil in a wok and fry the onion for 4 minutes, until softened.
- 2
Stir in the mild curry powder and fry for 1 minute until fragrant.
- 3
Add the potatoes and carrots and stir-fry for 2 minutes.
- 4
Pour in the vegetable stock, bring to a simmer, cover and cook for 15 minutes, until the potatoes are tender.
- 5
Add the peas and simmer uncovered for 3 minutes, until the sauce has thickened slightly.
- 6
Serve over the steamed jasmine rice.
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