Curried Vegetables with Beef or Chicken

This is a quick and easy curry to make. There are many great curry pastes from mild to hot on the market. Choose a pre-cooked tempeh from Green Cuisine. Serve with brown basmati rice and chutney of your choice. Wrap the leftovers in a chapatti and serve warmed for lunch the next day. Wheat and Dairy Free

Serves 4

2 Tbsp. sunflower or grape seed oil
1 medium yellow onion, diced
1 small cauliflower, separated into florets
2 medium carrots, diced
2 medium red or white new potatoes, cubed
5 Tbsp. Rogan Josh curry paste (medium hot)
1 cup (240 ml) water or vegetable broth
12 oz. (350 grams) fresh or frozen green peas
12 oz. (350 grams) cooked lean beef OR chicken, cubed


In a large pot, over medium heat
SAUTÉ onion, cauliflower, carrots and potato in oil for 5 minutes
ADD curry paste and water
COVER AND SIMMER for another 15 minutes
ADD green peas and cooked beef or chicken
SIMMER until vegetables are done - about 10 minutes
SERVE with plum chutney, plain yogurt and chapattis