SUMMER VEGETABLE CURRY
Give your Friday night curry a healthy makeover with this low-fat, superhealthy, vegetarian dish
Provided by Good Food team
Categories Dinner, Main course
Time 45m
Number Of Ingredients 10
Steps:
- Heat the curry paste in a large non-stick saucepan with a splash of the stock. Add the onions and fry for 5 mins until starting to soften. Stir in the aubergine and cook for a further 5 mins - add a little more stock if starting to stick.
- Add the lentils, coconut milk and the rest of the stock, and simmer for 15 mins or until the lentils are tender. Add the peppers and cook for 5-10 mins more. Stir through the peas and spinach and cook until spinach has just wilted. Serve the curry with rice and mango chutney.
Nutrition Facts : Calories 207 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 12 grams sugar, Fiber 7 grams fiber, Protein 10 grams protein, Sodium 0.49 milligram of sodium
SUMMER VEGETABLE CURRY
Steps:
- 1. Heat the oil in a large pot over medium heat. Add the onion and cook until wilted, 8 to 10 minutes, stirring occasionally. Add the garlic and cook, stirring, 2 to 3 minutes more. Sprinkle with curry powder and cook over medium heat, stirring constantly to mellow the flavor, 1 to 2 minutes.
- 2. Add the zucchini, yellow squash, potatoes, carrots, broth, honey, and cinnamon stick. Bring to a boil, reduce to a simmer and cook, partially covered, until the vegetables are tender, about 20 minutes.
- 3. Stir in the tomatoes and corn; cook 5 minutes longer. Serve atop couscous in shallow bowls. Garnish each with a tablespoon of Raita Refresher and the chopped mint.
WW SUMMER VEGETABLE CURRY
Make and share this Ww Summer Vegetable Curry recipe from Food.com.
Provided by Lizzie Rodriquez
Categories Curries
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Coat a large saucepan with cooking spray. Heat over medium high heat. Saute onion, garlic, and ginger until softened, but not browned, about 3 to 4 minutes.
- Add curry powder and stir well. Add vegetables; canned tomatoes, broth and 1 1/2 tablespoons of cilantro, stir and heat until boiling. Reduce heat and simmer, covered until vegetables are tender, about 45 minutes.
- Season to taste and garnish with remaining cilantro.
- Tip:
- Garnish with 2 tablespoons of plain fat-free yogurt mixed with chopped mint.
- You can also add cooked brown rice or a can of chick peas to the curry if desired.
Nutrition Facts : Calories 156.8, Fat 1.1, SaturatedFat 0.2, Sodium 594.5, Carbohydrate 36.8, Fiber 9.6, Sugar 13.7, Protein 6.4
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