Low calorie vegetable curry recipe
information
Calories per serving 125.
ingredients
1 onion, chopped
2 garlic cloves, crushed
175 g (6 oz) carrots, sliced
225 g (8 oz) leeks, sliced
225 g (8 oz) courgettes, sliced
1 aubergine, diced
350 g (12 oz) cauliflower, broken into florets
100 g (3 1/2 oz) fine green beans, halved
175 g (6 oz) button mushrooms, quartered
2 tablespoons medium curry powder
300 ml (10 fl oz) vegetable stock
400 g can of chopped tomatoes
salt and freshly ground black pepper
2 tablespoons chopped fresh coriander, to garnish
2 garlic cloves, crushed
175 g (6 oz) carrots, sliced
225 g (8 oz) leeks, sliced
225 g (8 oz) courgettes, sliced
1 aubergine, diced
350 g (12 oz) cauliflower, broken into florets
100 g (3 1/2 oz) fine green beans, halved
175 g (6 oz) button mushrooms, quartered
2 tablespoons medium curry powder
300 ml (10 fl oz) vegetable stock
400 g can of chopped tomatoes
salt and freshly ground black pepper
2 tablespoons chopped fresh coriander, to garnish
method
1. Place the onion, garlic, carrots, leeks, courgettes, aubergine, cauliflower green beans and mushrooms in a large saucepan and add the curry powder Mix well so the vegetables become coated with the curry powder.
2. Stir in the stock and tomatoes, and season to taste.
3. Bring to the boil and then simmer uncovered for 40 minutes, stirring from time to time.
4. Serve the curry sprinkled with chopped fresh coriander
2. Stir in the stock and tomatoes, and season to taste.
3. Bring to the boil and then simmer uncovered for 40 minutes, stirring from time to time.
4. Serve the curry sprinkled with chopped fresh coriander
serving amount
serves 4
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