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Veggie curry With Alpro Plain with Almond Big Pot

Mix some beautifully smooth Alpro Plain with Almond Big Pot into this veggie curry for an extra source of plant protein

Serves 2 | Prep 10 mins | Cook 20 mins
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  • 2 large sweet potatoes, cut into chunks
  • 3 tbsp sunflower oil
  • 2 large carrots, peeled, cut into chunks
  • 2 romano peppers, cut into chunks
  • 1 tbsp cumin seeds
  • 1 red onion
  • 5 garlic cloves
  • 1in ginger
  • ½ tsp turmeric
  • 1 tsp cumin powder
  • 1 tsp ground coriander
  • 1 x 400g tin chopped tomatoes
  • 1 tbsp tomato purée
  • 400ml water
  • 200g Alpro Plain with Almond Big Pot plant-based alternative to yogurt
  • rice or flatbread, to serve
  • handful fresh coriander, chopped, to serve
    METHOD
  • 1 Heat the oven to 220C/200C fan/gas 7. Place the sweet potatoes onto a large baking tray, drizzle with 1 tbsp of the sunflower oil and mix with your hands so everything is coated evenly. Roast for 10 mins, remove from the oven and add the carrots and peppers, plus another 1 tbsp of oil and the cumin seeds. Mix everything until well coated and cook for 40 mins, mixing every now and again – ideally you want the edges of the vegetables to brown lightly for a nice roasted taste.

  • 2 Meanwhile, in a food processor mix the red onion, garlic and ginger until almost a paste, adding a little water to encourage, if necessary. Heat the remaining 1 tbsp of oil in a large sautée pan, add the onion mix, and fry for 1 min or so, then add the turmeric, cumin and coriander, and fry for another 3 mins or so. Add the chopped tomatoes, purée and water, and bring to a boil. Simmer for 25-30 mins until reduced. Check the seasoning.

  • 3 When the veg is cooked, add to the tomato sauce and stir through the Alpro Plain with Almond Big Pot. Serve with rice or flatbread, sprinkled with coriander.

  • PER SERVING 308 kcals – fat 11.4g – saturates 1.5g – carbs 39.1g – sugars 21.1g – fibre 11.0g – protein 6.9g – salt 0.3g


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