Vegetable curry

A hearty and warming vegetable stew served with fluffy long grain rice.

Allergens: none of the 14 main allergens in the usual versions of these ingredients. Brands differ, so always check the labels on what you buy.

Per serving (approx.): 96g carbs · 11g sugars · 13g fibre. Estimates for carb counting, not medical advice. If you have diabetes, follow your GP or dietitian's advice.

Not every ingredient has a checked price at Asda, Aldi, Morrisons, Co-op, Iceland, so they aren't compared here yet (more are checked every day). Lidl doesn't publish prices online, so it can't be compared.

Ingredients and prices

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Prices checked on 5 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.

Method

The method is written for 4. For a different number, use the amounts in the table above.

1. Peel and finely chop 2 red onions, peel and dice 2 carrots into 1 cm cubes, weigh 400 g frozen mixed vegetables, open the tins of chopped tomatoes and red kidney beans, drain and rinse the beans, measure 50 g desiccated coconut, and rinse 300 g long‑grain rice under cold water.
2. Heat 1 tbsp vegetable oil in a large 24 cm saucepan over medium hob, add the chopped onions and sauté for 5 minutes, stirring occasionally, until they become soft and translucent.
3. Add the diced carrots and frozen mixed vegetables to the pan, cook for 4 minutes, stirring, until the veg start to thaw and look glossy around the edges.
4. Stir in 1 tsp curry powder, ½ tsp ground turmeric and ½ tsp ground cumin, toast for 30 seconds over medium‑low hob until the spices release a fragrant aroma.
5. Pour in the tin of chopped tomatoes (400 g), the rinsed kidney beans and the 50 g desiccated coconut, stir, bring to a gentle simmer over medium‑low hob, cover and cook for 12 minutes, stirring occasionally, until the vegetables are tender and the sauce has thickened slightly.
6. Season with ½ tsp salt and ¼ tsp black pepper, taste the curry, adjust seasoning if needed, then remove from hob and let it rest for 2 minutes.
7. Meanwhile, rinse the rice again, place it in a saucepan with 600 ml cold water, bring to a boil over high hob, then reduce to low, cover and simmer for 10‑12 minutes until the water is absorbed and the grains are tender; fluff with a fork.
8. Divide the curry and rice into four bowls, each receiving roughly one quarter of the curry and an equal portion of fluffy rice, optionally sprinkle a little extra desiccated coconut on top, garnish with a handful of chopped fresh coriander if available, and serve while hot.

Tips

• Swap frozen veg for any seasonal fresh veg (e.g., peas, sweet potato) to save cost and add variety.
• Batch‑cook, cool within 1‑2 hours, portion into freezer‑safe containers, freeze up to 3 months; defrost in fridge overnight and reheat once until steaming hot.
• Reheat leftovers in a microwave or saucepan, stirring halfway, until the centre reaches 74 °C (piping hot); never reheat more than once.

Nothing wasted: your leftover ingredients

Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.

• Red onion · about 700g left
  Chop the rest and freeze it flat in a bag: it cooks straight from frozen in soups, curries and sauces. Whole onions keep for weeks somewhere cool, dark and dry. Use it in: Chilli con carne, Egg fried rice, Creamy Tomato & Hidden Veg Pasta Bake.
• Carrots · about 340g left
  Keep in the fridge salad drawer for up to 2-3 weeks, or slice and freeze. Great grated into bolognese, chilli or soup. Use it in: Lentil and vegetable soup, Creamy Tomato & Hidden Veg Pasta Bake, One-pan chicken, potatoes and veg.
• Frozen mixed vegetables · about 600g left
  Keep the rest frozen: just reseal the bag. Use it in: Lentil and vegetable soup, Creamy Tomato & Hidden Veg Pasta Bake, One-Pot Sausage and Pasta.
• Desiccated coconut · about 200g left
  Check the label: most raw ingredients can be frozen before their use-by date, and cupboard staples keep for months. Use it in: Coconut Macaroons, Chocolate Rocky Road Slice, Coconut cake.
• Long Grain Rice · about 700g left
  Dry stores keep for months sealed in the cupboard, so nothing goes to waste. Use it in: Egg fried rice, Cheesy Bean & Rice Casserole, One-pot chicken and rice.

Storing leftovers

Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).