Serves 2 | Prep 20mins | Cooking 45mins   Indian Vegetable Curry

Hard to believe a generous portion of this curry recipe is low in fat and calories. It has a warm, rich flavour and is very filling! Each serving provides 2.2 portions of your 5-a-day fruit and veg, and is vegetarian friendly.
 

Ingredients

• 1 Tbsp Oil
• 2 Cloves Garlic, crushed
• 1 Med Onion, finely chopped
• 3 Stalks Celery, sliced
• 1 small Apple, peeled cored and diced
• 1tsp Chilli Powder
• 1tsp Ground Ginger
• 1tsp Turmeric Powder
• 100g Green Beans, sliced
• 200g Cauliflower, broken into small florets
• 100g Carrots, sliced
• 100g Potatoes, diced
• 1tsp Tomato Puree
• 20g Sultanas

Method

1. Heat the oil in a large pan and stir fry garlic, onion, celery and apple for 5 minutes. Add chilli, ginger and turmeric and continue to stir fry gently for a further minute.
2. Add the green beans, cauliflower, carrots and potatoes plus 300ml water. Stir in tomato puree, sultanas and a pinch of salt. Bring to the boil, reduce heat, cover and simmer for 35 – 40 minutes.
3. Enjoy the aroma until ready to serve!

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