Try this easy veggie curry with a tomato-based sauce – you can add more spices if you want to dial up the flavour.
Calorie controlled cooking spray
1 large, finely chopped
1½ inch slice(s), grated
2 clove(s), crushed
1½ teaspoon(s), level
2 teaspoon(s), mild
1 can(s), large, chopped
1 whole, large, cut into florets
200 g, quartered
Peas, frozen, boiled
Lime Juice, Fresh
Brown rice, Microwaveable
2 pouch(es), basmati
Fat Free Natural Yogurt
40 g, to serve
2 tablespoon(s), finely chopped, to garnish
- Mist a large lidded pan with cooking spray and cook the onion over a medium heat for 6-8 minutes until soft, then add the ginger, garlic, turmeric, cumin and curry powder, and cook for another 2 minutes, stirring constantly.
- Tip in the chopped tomatoes and cauliflower and season to taste. Put the lid on and gently simmer for 25-30 minutes until the cauliflower is tender, stirring occasionally. Add the fresh tomatoes and peas during the last 3-4 minutes of the cooking time, then stir in the lime juice.
- Cook the rice to pack instructions, and serve the curry on a bed of rice with a dollop of natural yogurt and a scattering of fresh coriander.