Roasted Vegetable Curry (BDP) Recipe


This roasted vegetable curry is a quick, easy and cheap meal to cook up! At only 260 calories per serving you’ve got the space to serve up with some fluffy rice and some garlic bread – only if you have the calories spare though!

  • Recipe makes: 2 servings
  • Cook time: 10 mins
  • Calories: 260
    per serving


  • 1 Med/160g Peppers, Red, Raw, Unprepared, Average
  • 1 Med/160g Peppers, Yellow, Raw, Unprepared, Average
  • 300g Onions, Raw, Average
  • 233g Courgette, Raw, Average
  • 200g Squash, Winter, Butternut, Raw, Unprepared, Average
  • 20ml Oil, Olive, Extra Virgin, Average
  • 0.66 Tsp/3.3g Mixed Herbs, Average
  • 2 Cloves/6g Garlic, Raw, Average
  • 0.08 Tsp/0.16g Pepper, Black, Freshly Ground, Average
  • 0.08 Tsp/0.4g Salt, Table, Average
  • 200g Tomatoes, Chopped, Canned, Branded Average


Recipe from our Budget Diet Plan (BDP)

1. Using one portion (half) of the sauce reserved from Day 5 (save the remainder for Friday), add 1 Tbsp medium curry powder (add the calories seperately to your diary) and heat for 10 minutes. Serve over plain boiled rice (Add the calories separately to your diary)

Put the soup & broth mixture (for the Day 7 soup) in water to soak overnight as per packet instructions.

In addition remember to add the following to your diary:
Curry Powder, Average, x 1 Tbsp - 20.5 cals
Rice, White, Cooked, Average x 1 serving/140g - 182 cals
Nutrition information per serving
Calories (kcal)260
Carbohydrate (g)33.6
Fat (g)11.0
Protein (g)7.9
Fibre (g)7.5
Alcohol (g)0.0
Fruit & Veg7.7

More Calorie Counted Veg Dishes

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