Summer Vegetable Curry
0
Points®
Total time: 1 hr 5 min • Prep: 20 min • Cook: 45 min • Serves: 4 • Difficulty: Easy
Enjoy delicious summery veg with this colourful curry. It's filling enough to have it on its own or try it with a jacket potato or rice for a hearty meal.
Ingredients
Onion
1 large, finely chopped
Garlic
2 clove(s), large, crushed
Ginger root
1 piece(s), 2.5cm (1 inch) peeled and finely chopped
Curry powder
2 tbsp(s), (or according to taste)
Butternut squash
450 gm, peeled, deseeded and chopped
Uncooked cauliflower
1 head(s), medium, 1 medium portion, broken into florets
Bell pepper
1 cup(s), red green or yellow, deseeded and chopped
Cooked green beans
125 gm
Canned tomatoes
800 gm, chopped
Table salt
½ tsp(s), to taste
Black pepper
½ pinch(es), freshly ground to taste
Instructions
1
Mist a large saucepan with spray cooking oil. Sauté onion, garlic and ginger until softened, but not browned, about 3-4 minutes.
2
Add curry powder and stir well, then add all the vegetables and the canned tomatoes. Heat until boiling. Reduce heat and simmer, covered, for 45 minutes, or until vegetables are tender.
3
Check seasoning, adding salt and pepper to taste.
4
Serve!
5
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 values. 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 values.
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.