Vegetable Curry

These colourful vegan curries are rich, wholesome and full of tasty goodness. The video recipe shows you how to make a vegetable curry. The recipe below the video is for a single serving, but you could easily increase the amounts to serve more people.

 

Lower Calorie Vegetable Curry

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

1. Heat the curry paste in a large heavy-based pan for 1 min, stirring the paste to warm the spices.
2. Add the chopped tomatoes and hot vegetable stock .
3. Bring to the boil, then reduce the heat to a simmer and add the chopped vegetables.
4. Simmer for 5 – 6min until the vegetables are tender.
5. Stir in the chickpeas and heat for 1 – 2min until hot.
6. 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