Name: Healthy Vegetable Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 15g oil spray (15 kCal); 10g Garlic (15 kCal); 100g Onions (35 kCal); 300g Peeled Squash (96 kCal); 400g Peeled Swede (96 kCal); 325g Peeled Celeriac (59 kCal); 200g Courgette (36 kCal); 30g Tomato purée (28 kCal); 10g Curry Powder (30 kCal); 100g Tomatoes (20 kCal); 8g KalloPowder (16 kCal); 500g WATER (0 kCal); 240g Chickpeas (276 kCal); 100g Spinach (25 kCal)

Healthy Vegetable Curry

13 Apr 2017

by Wholeness

Prep Time

15 minutes

Cook Time

30 minutes

Total Time

45 minutes

Background

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

15g oil spray (15 kCal)
10g Garlic (15 kCal)
100g Onions (35 kCal)
300g Peeled Squash (96 kCal)
400g Peeled Swede (96 kCal)
325g Peeled Celeriac (59 kCal)
200g Courgette (36 kCal)
30g Tomato purée (28 kCal)
10g Curry Powder (30 kCal)
100g Tomatoes (20 kCal)
8g KalloPowder (16 kCal)
500g WATER (0 kCal)
240g Chickpeas (276 kCal)
100g Spinach (25 kCal)

Instructions

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.