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Fruity Plant-Based Curry

Prep Time: 6 minutes
Cook Time: 20 minutes
Total Time: 26 minutes
Servings: 2
Author: Caroline


  • 1 onion chopped
  • 2 garlic cloves chopped
  • 1 teaspoon grated ginger
  • 1 apple chopped
  • 1/4 fresh pineapple chopped
  • 2 small/medium sweet potatoes chopped
  • 2 tablespoons curry powder of your choice
  • 3 tablespoons mango chutney
  • 128 g fresh or frozen garden peas
  • 128 g fresh or frozen green beans
  • brown rice - cooked as per the packet instructions
  • 5 tablespoons toasted flaked almonds


  • Place the chopped onion, garlic, ginger, apple, pineapple and sweet potatoes in a pot with about an inch / 2cm or so of water. Cook over a medium heat for seven to ten minutes.
  • Add the mango chutney and the curry powder with the peas and green beans and five tablespoons of water. Cook for a further 10 minutes. If you're using frozen veg, cook them for a bit longer.
  • Serve with the brown rice and sprinkle with the toasted flaked almonds.
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