Indian Vegetable Curry
By the wlr team
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.
- Recipe makes: 2 servings
- Prep time:
20 mins - Cook time: 45 mins
- Calories: 224
per serving
Ingredients
- 1 onion
- 300ml water
- 2 garlic cloves
- 3 celery stalks
- 1 apple
- 100g potatoes
- 100g carrots, sliced
- 200g cauliflower florets
- 1 tsp extra virgin olive oil
- 1 tsp chilli powder
- 1 tsp ground ginger
- 1 tsp turmeric
- 100g green beans
- 1 tsp tomato puree
- 20g sultanas
- ¼ tsp salt
Method
- Peel and chop the onion, garlic, celery, apple, potatoes and carrots and break the cauliflower into florets.
- 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.
- 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.
- Enjoy the aroma until ready to serve!
Want to try different ingredients?
You can add this recipe to your WLR diary and mix it up to your belly's content...
| Calories (kcal) | 224 |
| Carbohydrate (g) | 38.6 |
| Fat (g) | 4.5 |
| Protein (g) | 7.8 |
| Fibre (g) | 8.8 |
| Alcohol (g) | 0.0 |
| Fruit & Veg | 5.4 |
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