Easy Vegetable Curry
These colourful vegan curries are rich, wholesome and full of tasty goodness. The video recipe is based on traditional Indian spices, whole roasted butternut squash, chickpeas and spinach served on a bed of tumeric infused rice. If you’ve never tried a vegan curry before this is the one to make. The second recipe is for a single serving, but you could easily increase the amounts to serve more people.
Lower Calorie Vegetable Curry
Ingredients
Ingredients
- 15 ml medium curry paste
- 227 grams can chopped tomatoes
- 150 ml (¼ pint) hot vegetable stock
- 200 grams vegetables, such as broccoli, courgettes and sugarsnap peas, roughly chopped
- 1/2 x 410g can drained, rinsed chickpeas
- griddled wholemeal pitta and 1tbsp low-fat natural yoghurt, to serve
Method
Method
- Heat the curry paste in a large heavy-based pan for 1 min, stirring the paste to warm the spices.
- Add the chopped tomatoes and hot vegetable stock .
- Bring to the boil, then reduce the heat to a simmer and add the chopped vegetables.
- Simmer for 5 – 6 min until the vegetables are tender.
- Stir in the chickpeas and heat for 1 – 2 min until hot.
- Serve the vegetable curry with a griddled wholemeal pitta and low-fat natural yoghurt.
Serves 1 – Nutrition Per Serving
Calories: 350, Fat: 4g, Carbohydrate: 66g