Summer Vegetable Curry

Summer Vegetable Curry

Serves 4

0 pts per serving

Core recipe

1 spray low-fat cooking spray
1 large onion(s), finely chopped
2 clove garlic, crushed
1 piece ginger, 2.5cm (1 inch) peeled and finely chopped
2 tablespoon curry powder, (or according to taste)
450 g butternut squash, peeled, deseeded and chopped
1 medium portion cauliflower, small, broken into florets
1 medium courgette, sliced
1 medium red green or yellow pepper(s), deseeded and chopped
125 g green beans, sliced
800 g canned tomatoes, chopped
1 stock cube, made up to 450 ml (3/4 pint) as per packet instructions
2 tablespoon fresh coriander, a handful, including stalks, roughly chopped
1/2 tsp salt, to taste
1/2 tsp pepper, freshly ground to taste

	Mist a large saucepan with spray cooking oil. Sauté onion, garlic and ginger until softened, but not browned, about 3-4 minutes.
	Add curry powder and stir well, then add all the vegetables, canned tomatoes, stock and most of the coriander. Heat until boiling. Reduce heat and simmer, covered, for 45 minutes, or until vegetables are tender.
	Check seasoning, adding salt and pepper to taste.
	Serve, garnished with coriander.
	Cook’s tips: Garnish each portion with 2 tbsp low fat plain yogurt mixed with chopped fresh mint. Serve with rice, chapatis or naan bread, adding the extra Points. You could add a 400g can of chick peas to the curry to make it more filling. Drain and rinse, then add with the tomatoes – and don’t forget to add the Points