You can use almost any of your favourite vegetables in this lightly spiced curry. Tailor the spice level of the curry to your taste by picking either mild or hot curry paste.
If you fancy some extra protein, then you could always fry off some paneer and add it into your curry at the end. Serve with poppadoms as suggested, or rice and naan for a more filling option.
Heat the oil in a large, lidded flameproof casserole dish. Add the onion and cook for 3-4min until softened. Add the leeks and potato, then cover and cook for 5min, stirring occasionally.
Step 2
Add the curry paste and stir to coat the vegetables. Add the rice, stir and cook for 1min. Add the cauliflower, tomatoes and stock, then season and stir well.
Step 3
Cover dish and bring to boil. Turn heat down to its lowest setting; cook for 10min. Add beans and chickpeas, stirring, then cook for a further 5min until rice is cooked.
Step 4
Cover the pan with a clean tea-towel, then the lid, and leave to rest for 5min.
Step 5
Mix together the yogurt and chutney. Serve the curry with the poppadoms and the yogurt mix handed separately.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).