Sweet Potato, Green Beans and Cauliflower Curry (ve)
Serves 2
Per serving: 436 calories, 2.6g fat (excl. Accompaniments)
Prep time: 15 mins
Cook time: 30 mins
Ingredients
110g basmati rice
1 vegetable stock cube
1 small onion, chopped
1 clove of garlic, crushed
1 fresh green chilli, finely chopped
2.5cm piece of fresh ginger, finely chopped
rapeseed oil spray
150ml vegetable stock
1 teaspoon garam masala
½ teaspoon ground coriander
½ teaspoon ground cumin
225g sweet potatoes, cut into 2.5cm chunks
120g green beans, trimmed and cut into 2.5cm lengths
225g cauliflower, broken into small florets
½ red pepper, deseeded and cut into small pieces
150g tomato passata
1 banana
Method
- Cook the rice in boiling water with a vegetable stock cube according to the packet instructions. When cooked, drain well and keep hot.
- Place the onion, garlic, chilli and ginger in a large non-stick pan sprayed with rapeseed oil, cover with a lid and fry for 5 minutes over a gentle heat. Add a little of the vegetable stock if the pan becomes too dry.
- When the onion is soft, add 50ml of the stock, sprinkle the spices into the pan and cook for a further minute, stirring continuously. Add the sweet potato, beans, cauliflower and red pepper to the pan and cook over a moderate heat for 2 – 3 minutes, stirring continuously. Pour in the remaining vegetable stock and the passata. Cover the pan and cook gently for 10 minutes.
- Slice the banana and add to the pan. Cook for a further 10 minutes or until the vegetables are tender.
- Serve with the rice and raita made from low-fat natural yoghurt mixed with chopped cucumber and a little fresh mint.