Summer Vegetable Curry
1 large, finely chopped
2 clove(s), medium, crushed
1 piece(s), 2.5cm (1 inch) peeled and finely chopped
2 tbsp(s), (or according to taste)
Uncooked butternut squash
450 gm(s), peeled, deseeded and chopped
1 head(s), medium, 1 medium portion, broken into florets
Uncooked bell pepper(s)
1 cup(s), red green or yellow, deseeded and chopped
Cooked green beans
800 gm(s), chopped
½ tsp(s), to taste
½ pinch, 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 and the canned tomatoes. Heat until boiling. Reduce heat and simmer, covered, for 45 minutes, or until vegetables are tender.
- Check seasoning, adding salt and pepper to taste.
- 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.