Low-Fat, Low-Cal Indian Vegetable Curry |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 2 |
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warm, rich flavor & is very filling! Each serving provides 2.2 portions of your 5-a-day fruit and veg, and is vegetarian friendly. per serving: 117cal, 4.6g fat, 3.6g protein, 16.1 carb, 3.8g fiber Ingredients:
3 tablespoons water |
1 tablespoon vegetable bouillon granules |
2 garlic cloves, crushed |
1 medium onion, finely chopped |
1 small apple, peeled cored and diced |
1 teaspoon chili powder |
1 teaspoon ground ginger |
1 teaspoon turmeric powder |
100 g green beans, sliced |
200 g cauliflower, broken into small florets |
100 g carrots, sliced |
100 g potatoes, diced |
300 ml water |
1 teaspoon tomato puree |
20 g sultanas |
1 pinch salt |
Directions:
1. Mix water & bouillon, heat in a large pan and stir fry garlic, onion, and apple for 5 minutes.
2. Add chili, ginger & turmeric and continue to stir fry gently for a further minute.
3. Add green beans, cauliflower, carrots and potatoes plus 300 ml water.
4. Stir in tomato puree, sultanas and a pinch of salt. Bring to the boil, reduce heat, cover and simmer for 35 – 40 minutes.
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