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Leek and pepper curry

Leek and pepper curry


Low in saturated fat and ready in 30 minutes, this vegan curry makes a great midweek dinner.

  • Feeds 4 Feeds 4
  • Ready in 30 minutes

Each serving contains

  • Energy
    1642kj 391kcal
  • Fat
    Low 16%
  • Saturates
    Low 8%
  • Sugar
    Low 17%
  • Salt
    Low 3%

% of adult’s reference intake | Carbohydrates per serving : 60g


  • 1 tbsp Co-op vegetable oil
  • 1 red onion, thinly sliced
  • 3cm ginger, finely grated
  • 2 Co-op British leeks, thinly sliced diagonally
  • 2 mixed peppers, thinly sliced
  • 1 tsp each ground cumin and garam masala
  • ½ tsp ground turmeric
  • 400g can Co-op Italian chopped tomatoes
  • 1 tsp Fairtrade caster sugar
  • 2 x 250g packs Co-op microwave basmati rice
  • 30g Co-op flaked almonds, toasted
  • 2 tbsp roughly chopped coriander leaves
  • 4 tbsp coconut dairy free yogurt alternative


  1. Heat the oil in a pan over a medium heat. Add the onion and fry for 8-10 mins, until softened and starting to turn golden. Add the ginger, leek, peppers and spices. Fry for 1-2 mins until fragrant, then stir in the chopped tomatoes, along with the sugar.
  2. Bring to the boil and simmer for 5 mins, until thickened, then season to taste.
  3. Cook the rice according to the pack instructions, then mix in the flaked almonds. Scatter the coriander over the curry, then serve with the rice and yogurt alternative.

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