Low-fat, vegetarian and budget-friendly - this spicy curry ticks all the boxes.
- Cook the rice in a large saucepan of salted boiling water following packet directions or until tender. Drain. Return to the pan. Season with salt. Cover to keep warm.
- Combine onion, potato, swede, parsnip, cauliflower and water in a saucepan over medium-high heat. Cook, covered, stirring occasionally, for 8-10 minutes or until vegetables are just tender.
- Add the spice paste and stir to combine. Add the spinach and the jar of sauce. Cook, covered, stirring occasionally, for 10-12 minutes or until vegetables are tender. Spoon curry among serving bowls and serve immediately with rice.
You may need it
Mixing Bowl Set
Food Storage Container Set
Cutting Board Set