Vegetable curry
Average rating:
A scrumptiously spicy dish, which is easy to prepare and ideal for vegetarians. This is a great way to get several of your 5-a-day.
-
Cooking time: 30 mins
-
Serves: 4
Ingredients
If you want to serve with raita, simply mix some chopped mint and cucumber with low fat natural yogurt.
- Spray oil, a few bursts
- 1 onion, peeled and chopped
- 1tbsp curry powder
- 1tsp paprika
- 2tsp tomato purée
- 2tsp lemon juice
- 1tbsp apricot jam or redcurrant jelly
- 300ml (1/2pt) semi-skimmed milk
- 50g (2oz) raisins or sultanas
- 400g (14oz) carrots, peeled and sliced
- 400g (14oz) cauliflower, broken into florets
- 400g (14oz) potatoes, peeled and cubed
Method
- Spray a large pan with oil and add the onion. Fry gently for a few mins, without browning. Add the curry powder and paprika and cook for a further 2-3 mins.
- Add the tomato purée, lemon juice, jam or jelly, milk and raisins or sultanas. Bring to the boil and then simmer, uncovered, for 10 mins.
- Meanwhile, cook the vegetables in a pan of boiling water for 5-10 mins, until tender, adding shredded green cauliflower leaves, if any, for the last 2 mins.
- Drain the vegetables and stir them into the curry sauce. Simmer until all vegetables are tender, topping up with extra milk if sauce boils dry. Serve the curry with basmati or brown rice.
Nutritional information per portion
- Calories 249(kcal)
- Fat 3.0g
- Saturates 0.9g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
Your rating
Average rating:
Loved this recipe? Try these too!
Your comments
If you want to comment on this article, leave a tip or a story, please fill in the box below.
Be the first to leave a comment!
