Mixed Vegetable Curry with Tomato & Chilli Couscous

Using frozen vegetables in a curry is great for a budget friendly, quick and easy meal. We’ve also used frozen garlic and ginger for ease but you can replace this with 2 cloves of fresh garlic and 3cm of fresh root ginger, grated. Delicious with the kick of chilli in our Tomato & Chilli Couscous or try with our Spice Sensation or Roasted Vegetable Couscous.


Heat the oil in a large wide based pan. Add the onions, garlic and ginger. Cook over a medium heat for 10 minutes until the onions have softened and are turning golden brown.

Add the spices and stir to coat the onions. Add the chopped tomatoes, water, frozen veg, salt and sugar. Bring to the boil and cook for 10 minutes until the sauce has thickened slightly. Stir in the mustard and coriander.

Serve with the couscous and garnish with sliced chilli.



  • 2 tbsp vegetable oil
  • 1 onion, sliced
  • 1 cube frozen ginger
  • 1 cube frozen garlic
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp garam masala
  • ½ tsp turmeric
  • pinch of chilli flakes
  • 1 x 400g can chopped tomatoes
  • 150ml water
  • 375g frozen vegetable mix
  • 1 tsp salt
  • 1 tsp sugar
  • 1-2 packets Ainsley Harriott Tomato and Chilli Couscous, to serve
  • ½ tsp English mustard
  • 1 tbsp chopped coriander
  • 1 sliced chilli, to garnish