4 1 hour (when using Ardmona pre-made Indian Tomato Butter Sauce)
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Vegetable Curry

 

Indian Tomato Butter Sauce:

  • 2 tbs butter
  • 1 tbs vegetable oil
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp garam masala
  • 2cm piece ginger, peeled, finely grated
  • 2 x 410g cans Ardmona Thick and Rich Basil and Garlic Tomatoes
  • 1/3 cup chicken or vegetable stock
  • 1/4 teaspoon chili powder (or to taste)
  • 1/4 teaspoon onion powder (or to taste)
  • 1/3 cup almond meal
  • 3/4 cup thickened cream

Vegetable Curry:

  • 1 tbs oil
  • 2-3 tbs (to your taste) Indian rogan josh curry paste
  • 300g diced sweet potato
  • 2 cups Ardmona Indian Tomato Butter Sauce (see recipe)
  • 2 zucchini, thickly sliced
  • 400g can chickpeas, drained and rinsed
  • 1 cup frozen green peas
  • Basmati rice, to serve
  • For vegetarians use vegetable stock in master sauce

 

Indian Tomato Butter Sauce:

  1. Heat butter and oil in a deep frying pan over medium heat. Add cumin, coriander, garam masala and ginger. Cook, stirring, for 1 minute
  2. Stir in tomatoes, stock, onion powder and chili powder. Cover and bring to the boil. Reduce heat, partially cover and simmer for 15 minutes
  3. Stir through almond meal and cream. Simmer for 5 minutes or until thick. Season to taste and serve

Vegetable Curry:

  1. Heat oil in a non-stick frying pan over medium heat
  2. Add curry paste, cook, stirring, for 1 minute
  3. Add sweet potato, stir to coat in curry paste
  4. Stir in tomato butter sauce, cover and bring to boil
  5. Add zucchini and chickpeas. Cover and simmer for 25-30 minutes until veggies are just tender
  6. Stir in peas, cook for 2 minutes
  7. Serve with rice

 

Vegetable Curry

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