Recipe by kermit cooks
This is my quick and easy mostly legume vegie curry made spicier by using It keeps well in the freezer and it great with some steamed brown rice. The flavours will improve the longer it cooks, so feel free to let this simmer for longer than the recipe states - just make sure it doesn't burn. Important note: I used Pataks Madras curry paste for the original but it's not in the database. Substitute your own according to heat desire.
Top Review by MelanieVanstraaten
This was really tasty!! I didn't use the pataks vindaloo curry paste, I swapped it for 2 tablespoons of Red curry paste and I also swapped the pea's for canned corn. Very easy to make and everyone loved it. Thanks Kermit
- 1 teaspoon oil
- 1 medium onion, chopped
- 3 garlic cloves, chopped
- 283 g vindaloo curry paste
- 500 ml water
- 1 medium sweet potato, diced
- 1 (400 g) can chickpeas, rinsed and drained
- 1 (400 g) can brown lentils, rinsed and drained
- 1 (400 g) can kidney beans, rinsed and drained
- 200 g peas, frozen
- 2 (400 g) cans chopped tomatoes
- 3 cups cooked brown rice
- 2 tablespoons plain yogurt
Directions See How It's Made
- In a large saucepan fry the chopped onion and garlic until soft.
- Add the curry paste and fry for 2 minutes.
- Add the sweet potato (and any other vegies you desire), chickpeas, lentils, kidney beans, peas and tomatoes.
- Simmer for approximately 20-30 minutes or until the sweet potato is soft, adding water 1/2 cup at a time to the consistency you desire.
- Serve on the brown rice with a dollop of yoghurt on top.