One Pan “Anything” Vegetable Curry
The perfect clean-out-the-fridge curry turns any old vegetables and pantry staples into a quick and easy weeknight dinner! Use any tinned beans, any tinned tomatoes and any fresh or frozen vege!
Tips & Tricks
- Serve your One Pan “Anything” Vegetable Curry with Pams Basmati Rice or Pams Garlic Roti.
- We love to add a dollop of creamy natural yoghurt and a sprinkle of coriander and sliced red chilli!
- For an extra punch of flavour, add a couple teaspoons of Pams Crushed Ginger alongside the onion and garlic.
Ingredients
- 1 Pams Onion, sliced
- 2 cloves Pams Garlic, crushed
- 3 Tbsp Pams Curry Powder
- 1 tin any Pams Tomatoes (we used Pams Diced Tomatoes with Chilli & Herb)
- 1 tin any Pams Beans, drained and rinsed (we used Pams Lentils)
- 3 cups any fresh or frozen vegetables (we used Pams Baby Spinach and Pams Frozen Mixed Veges – other options below)
Method
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Sauté the onion and garlic in a large fry pan over medium-low heat until completely soft and translucent. Add the curry powder and continue cooking for a couple of minutes until the spices are toasted and fragrant. Season generously with salt & pepper.
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Pour in the tinned tomatoes, then half fill the empty tin with water, swirl it around and add to the pan. Turn the heat up to medium and bring to a simmer.
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Add any tin of beans you have in the pantry and 3 cups of your favourite vegetables – fresh or frozen!
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Continue to simmer for 5 – 10 minutes, until the vegetables are cooked through and the curry sauce has reduced. Depending on what type of vegetables you use, you may need to adjust your simmer time until all the vegetables are cooked and tender.
Pams Prep Kitchen Anything Vegetable Curry Top Tips:
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Add extra protein to your curry to make another meal! We love adding Pams Tofu, Pams Chicken or Pams Prawns.
Pams Prep Kitchen’s Anything Vegetable Curry Leftover Solutions:
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Make a cheat’s potato top pie! Spoon any leftover curry into a small baking dish and top with Pams Mini Hashbrowns and a sprinkle of Pams Grated Cheese! Bake in the oven at 200°C for 20 minutes until the hashbrowns are golden.
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Make a quick quesadilla for lunch! Spread spoonfuls of your leftover curry inside a Pams Tortilla. Sprinkle with cheese, fold over and cook in the pan or sandwich press until golden and the cheese is melted.
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Make curry puffs! Great for a snack, or make a meal of it and serve with a side salad. Cut small circles or squares out of Pams Puff Pastry. Add a spoonful of leftover vegetable curry, fold over and seal. Brush with egg wash or milk and bake in the oven at 200°C for 15 – 20 minutes.
Tinned Tomato Options:
Try using any type of Pams tinned tomatoes – Chilli & Herb, Garlic & Oregano, Capsicum & Onion, Basil & oregano or even Whole Peeled Tomatoes in Juice!
Tinned Bean Options:
Lentils, Chickpeas, Cannellini Beans, Kidney Beans.
Fresh Vegetable Options:
Any root vegetables (kumara, pumpkin, carrot) – make sure these are parboiled for a quick cook, Pams Baby Spinach, Pams Green Beans, Eggplant, Broccoli, Cauliflower, Courgette.
Ingredients
- 1 Pams Onion, sliced
- 2 cloves Pams Garlic, crushed
- 3 Tbsp Pams Curry Powder
- 1 tin any Pams Tomatoes (we used Pams Diced Tomatoes with Chilli & Herb)
- 1 tin any Pams Beans, drained and rinsed (we used Pams Lentils)
- 3 cups any fresh or frozen vegetables (we used Pams Baby Spinach and Pams Frozen Mixed Veges – other options below)
Related Products
Pams Garlic 200g
Product of United States of America
Pams Brown Onions. 1.5kg
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Pams Spinach Salad 120g
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