Indian Vegetable Curry 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 vegetables, and is vegetarian friendly. 

Nutrition Information Per Serving

• | 220 calories
• | 4.6g fat
• | 7.9g protein
• | 37.4g carb
• | 9.3g fibre

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Ingredients

• 1 Tbsp Oil – I recommend sunflower oil
• 2 Cloves Garlic, crushed
• 1 Med Onion, finely chopped
• 3 Stalks Celery, sliced
• 1 small Apple, peeled cored and diced
•  1tsp Chilli Powder
• 1tsp Ground Ginger
• 1tsp Turmeric Powder
• 100g Green Beans, sliced
• 200g Cauliflower, broken into small florets
• 100g Carrots, sliced
• 100g Potatoes, diced
• 1tsp Tomato Puree
•  20g Sultanas

Method:

 1. 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.

2. 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.

3. Enjoy the aroma until ready to serve!