Food 4 Thought – A Lovely Curry!

The ‘Food 4 Thought’ Team based at Boundary Road Methodist Church have provided us with a lovely warming recipe for either a chicken or vegetable curry! Enjoy!

Chicken or Vegetable Curry

Serves 5


  • 1 tablespoon oil
  • 1 onion chopped
  • 2 cloves garlic crushed
  • 2 ½ teaspoons curry powder
  • 2 tablespoons tomato puree
  • 1 400g tin tomatoes
  • 1 vegetable stock cube
  • 285g (12oz) Frozen mixed veg
  • 340 ml (12fl oz) water
  • Salt and pepper


  • Chopping board
  • Knife
  • Large saucepan
  • Mixing spoon
  • Measuring spoon
  • Tin opener
  • Measuring jug
  • Scales


  1. Chop onion and crush garlic
  2. Put oil in large pan, add onion and garlic and cook until golden brown
  3. Stir in curry powder and puree, cook for 2-3 minutes
  4. Make up vegetable stock add to pan with tomatoes, vegetables and salt and pepper to taste
  5. Cook for 20-30 minutes until vegetables are well done (not crunchy).


Use same quantity of fresh vegetables instead of frozen ie. carrots, broccoli, sweetcorn, cauliflower etc. For chicken curry replace vegetables as main ingredient using pre-cooked chicken.  For curried soup add an extra stock cube and another ½ of the original amount of water, blend when cooked. This recipe can be frozen.

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