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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