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Vegetables in curry sauce

Preparation time: 20 minutes,
Cooking time: 25 minutes,
Calories: 180 per portion

ingredients

serves 4
1 small cauliflower, cut into florets
225 g (8 oz) carrots, thinly sliced
225 g (8 oz) shelled broad beans
225 g (8 oz) young French beans, topped, tailed and halved
450 ml (3/4 pint) vegetable stock

for the sauce

1 tablespoon oil
1 small onion, chopped
2 teaspoons curry paste
1 tablespoon wholemeal flour
150 ml (1/4 pint) natural low-fat yogurt
1 teaspoon lemon juice
salt and pepper

method

1. Cook the vegetables in a covered steamer over the stock for 12 minutes, or simmer them in the stock for 9-10 minutes until they are just tender. Drain the vegetables and reserve the stock.

2. To make the sauce, heat the oil in a non-stick saucepan and fry the onion over a moderate heat for 3 minutes, stirring occasionally.

3. Stir in the curry powder and curry paste and cook for 1 minute. Stir in the flour and cook for 2 minutes. Measure 275 ml (9 fl oz) of the reserved stock and gradually pour it on to the curry mixture, stirring constantly.

4. Gradually stir in the yogurt, then add the lemon juice and season with salt and pepper. Bring to the boil slowly and simmer for 2-3 minutes. Put the vegetables in a dish and stir in the sauce.

Since the strict Hindu does not eat meat, much authentic Indian cooking is vegetarian. If you serve some plain boiled rice with these curried vegetables, they will form a nutritious main course.

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