Vegetable Curry

A healthy take on a favourite Indian dish.

Dinner, Indian, Serves 6-8

Calories per serving: 139 (approx)

Preparation time:10 minutes

Cooking time:30 minutes

Cooking method: Frying

Ingredients

  • 2 cloves garlic, crushed
  • 1 onion, chopped
  • 3 stalks celery, sliced
  • 1 apple, chopped
  • 2 tsp mild/medium strength curry powder
  • 1 tsp ground ginger
  • 425 g can chickpeas, drained
  • A large handful fine green beans, snap into 4cm lengths
  • 250 g cauliflower florets
  • 1 large sweet potato, peeled and diced
  • 125g button mushrooms, sliced
  • 500 ml water
  • 1 tbsp tomato puree
  • 1 tbsp garam masala

Method

  1. Heat a wok or large frying pan (greased if necessary). Add the garlic, onion, celery, apple, beans, cauliflower, sweet potato, button mushrooms, and fry for five minutes until starting to soften.
  2. Stir in the curry powder and ginger. Cook for one minute.
  3. Add chickpeas, water and tomato puree. Bring to the boil, then reduce the heat and cook until the vegetables have softened (10-15 minutes).
  4. Stir the garam masala into the curry and serve with rice or naan bread and raita.