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Vegetable balti

Balti is always a favourite on the take-away menu, but you can easily make your own delicious, healthy version at home and this recipe is virtually Sin-free on a Green day. Serve with boiled or steamed rice. preparation 10 minutes, plus standing cooking time about 20 minutes

ingredients

serves 4
3 large carrots, peeled
200 g (7 oz) swede, peeled
1 onion, peeled and finely chopped
300 g (10 oz) green beans, trimmed and halved
1 red pepper, cored, deseeded and roughly chopped
300 ml (1/2 pt) vegetable stock
2 garlic cloves, peeled and grated
1 tsp finely grated fresh root ginger
1 tbsp medium curry powder
400 g (14 oz) can chopped tomatoes
2 tsp granulated artificial sweetener
200 g (7 oz) frozen peas
salt and freshly ground black pepper
4 tbsp chopped coriander leaves

TO SERVE:
coriander sprigs to garnish
lemon or lime wedges
very low fat natural yogurt

method

1. Cut the carrots and swede into bite-sized chunks and place in a large saucepan with the onion, green beans and red pepper. Add the stock, garlic, ginger and curry powder. Bring to the boil and cook over a medium heat for 8 - 10 minutes, stirring occasionally.

2. Stir in the chopped tomatoes, sweetener and frozen peas, season generously and bring back to the boil. Simmer, uncovered, for 5-6 minutes.

3. Let the balti stand for 5 minutes, then stir in the chopped coriander. Serve immediately, garnished with coriander sprigs. Accompany with very low fat natural yogurt, lemon or lime wedges, and steamed or boiled rice.

This dish freezes well, so make extra to have as a quick standby meal.

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