1 green chilli, deseeded (if desired) and finely chopped
1 garlic clove, crushed
thumb-size piece ginger, finely chopped
800g mixed vegetables, such as carrots, cauliflower, potato and courgette, chopped
300-500ml hot vegetable stock
200g frozen peas
2 tbsp ground almonds (optional)
½ small raw chicken breast per portion
toasted flaked almonds, chopped coriander, basmati rice or naan bread
If you want to use a slow cooker...
If you want to make the vegetarian version of this curry in a slow cooker, firstly cook off the onions with the dry spices in a frying pan for 5-6 mins. Add the chilli, garlic and ginger and cook for 1 minute, then tip into your slow cooker. Throw in the vegetables and 400ml stock, cover and cook on Low for 4 hours until the potatoes are tender. Stir in the peas, yogurt and ground almonds with seasoning, stand for 5 minutes then serve as above.
Heat the oil in a large pan. Cook onion
with the dry spices over a low heat for
5-6 mins until the onion is light golden.
Add the chilli, garlic and ginger and cook
for 1 min, then throw in the mixed
vegetables and cook for a further 5 mins.
Divide the mixture appropriately
between two pans if serving vegetarians
and meat eaters. Chop the chicken into
small chunks and stir into one pan. Add
the stock, dividing between the pans
appropriately, and simmer for 10 mins (if only cooking the veggie version in one pan, use 300ml stock; if dividing between two pans, add 250ml to each).
Divide the peas, if necessary, and add,
cooking for 3 mins more until the veg are
tender and the chicken is cooked through.
Remove from the heat and stir through
the yogurt and ground almonds, if using.
Serve sprinkled with the toasted almonds
and coriander, with basmati rice or naan
bread on the side.