Vegetable curry and aromatic rice

This spicy vegetable and sweet potato curry is full of flavour and makes a great edition to any recipe box.

Prep time: 10 minutes

Cook time: 35 minutes

Servings: 4 people


  • 1tbsp vegetable oil
  • 1 cinnamon stick
  • 200g basmati rice
  • 2 cardamom seeds
  • ½tsp cumin seeds
  • ½tsp coriander seeds
  • 1 small bunch coriander, chopped
  • 4tbsp plain yogurt
  • 75g baby corn
  • 3 tomatoes, cut into quarters
  • 125g young leaf spinach
  • 4tsp medium curry powder
  • 125g carrots, peeled and chopped into chunks
  • 200g sweet potato, peeled and chopped into chunks
  • 200g potatoes, peeled and chopped into chunks
  • 1 clove garlic, finely chopped
  • 1 onion, sliced
  • 5cm strip lemon peel


In a large pan, heat the oil and cook the onion gently for 4 minutes. Add the garlic and cook for 1 minute, then the potatoes, sweet potatoes and carrots and cook for 2 minutes. Stir in the curry powder.

Add 200ml water and simmer for 15 minutes with a lid on. Stir well adding the spinach, tomatoes and baby corn and replace the lid. Cook for 5 minutes. Stir in the yogurt and lower the heat for a few minutes. Sprinkle with coriander to serve.

Crush the coriander, cumin and cardamom seeds. Place the rice in a pan, add water, cinnamon, lemon peel and the crushed seeds, bring to the boil and simmer for 8 minutes. Drain and serve with the curry.