Vegetable Curry
Ingredients:
- 2 tablespoons of olive oil
- 1 onion, diced
- 2 cloves of garlic, minced
- 2 tablespoons of curry paste
- 500g of mince
- 2 carrots, diced
- 2 cups of chopped pak choy
- 1 beetroot, diced
- 1/4 cup of chopped parsley
- 1 can of chickpeas, drained and rinsed
- 1 cup of passata
- 1/2 cup of water
- Salt and pepper to taste
Instructions:
1. Heat the olive oil in a large saucepan over medium heat.
2. Add the onion and garlic and cook for 3-4 minutes, stirring occasionally, until the onion is softened.
3. Add the curry paste and mince and cook for a further 5 minutes, stirring occasionally.
4. Add the carrots, pak choy, beetroot, parsley, chickpeas, passata and water. Stir to combine.
5. Bring to the boil, then reduce the heat and simmer for 15-20 minutes, stirring occasionally, until the vegetables are tender.
6. Season with salt and pepper to taste.
7. Serve with steamed rice or naan bread. Enjoy!