Leek and pepper curry

Name: Leek and pepper curry
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 servings
Ingredients: 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

https://www.coop.co.uk/recipes/leek-and-pepper-curry

2 of your 5 a day

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

Feeds 4
Ready in 30 minutes

Each serving contains

Energy
20%
1642kj 391kcal
Fat
Low 16%
10.9g
Saturates
Low 8%
1.6g
Sugar
Low 17%
15g
Salt
Low 3%
0.19g

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

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Ingredients
Method

Ingredients

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

Method

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.
Bring to the boil and simmer for 5 mins, until thickened, then season to taste.
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.