Healthy Vegetable Curry
This Healthy Vegetable Curry is also pretty low-cal – using the proportions below it works out at under 130 kCals per 400g portion! Serve it with steamed brown rice or naan bread, if you’re not an a diet.
Ingredients
Method
- Spray the oil into a large heavy bottomed pan over a medium heat.
- Chop the onion and garlic and add to the pan. Gently cook for 5 minutes until they’ve softened.
- Meanwhile chop the root vegetables.
- When the onion is soft add the chopped veggies and the tomatoes, then stir-fry them for a couple of minutes. Add the spices and stir for a minute to coat the veggies well. Stir in the tomato puree.
- After a minute of stirring add the stock and bring to a boil. Put a lid on and gently cook for 15 minutes until the veggies are tender.
- Chop the courgette and drain the chickpeas. Add these to the curry. Bring to the boil and let it bubble until the sauce is reduced and thickens.
- Rinse the spinach, add to the curry, then put the lid on and cook for 1 more minute then turn the heat off and let it rest for a few minutes before serving.