Vegetable curry
Average rating:
Colourful vegetables come together with a ready-made sauce in this curry recipe that's super-quick and easy to make
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Serves: 4
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Skill level: Easy peasy
Ingredients
- 2 tbsp vegetable oil
- 1 aubergine, quartered then sliced
- 1 red pepper, deseeded and sliced
- 1 yellow pepper, deseeded and sliced
- 150g cauliflower florets
- 100g button mushrooms, halved
- 1 courgette, halved and sliced
- 1 jar medium curry sauce
- Pilau rice to serve
Method
- Heat the oil in a large frying pan or wok and stir-fry the aubergine and peppers together for 4 minutes or until golden.
- Add the cauliflower, mushrooms and courgette, then stir-fry for a few more minutes.
- Stir in the curry sauce and half a jar of water, and bring to the boil.
- Simmer for 6 - 8 minutes or until the cauliflower is tender.
- Serve hot with pilau rice.
By Jennifer Shepherd
Nutritional information per portion
- Calories 206(kcal)
- Fat 12.0g
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.
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