Vegetable Curry


Vegetable Curry


  1. • 300g Provamel soya alternative to yogurt free from sugars
  2. • 800g potatoes
  3. • 4 tbsp olive oil
  4. • 1 chopped onion
  5. • 2 tbsp organic tikka masala
  6. • 400g canned tomatoes
  7. • 200g cauliflower
  8. • 200g drained chickpeas
  9. • 1 handful of spinach


Serves 4.

Replace the chickpeas with lentils if you want a more crunchy bite.

This vegetable curry is made using Provamel soya alternative to yogurt free from sugars.


  • Heat the oil in a skillet
  • Add the tikka masala and the onion
  • Add the cauliflower tomatoes and put the lid on
  • Mix in the chick peas, spinach and parboiled potatoes and cook another 15 mins
  • Season with salt and pepper and spoon in the soya alternative to yogurt

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