Golden vegetable curry
Calorie controlled cooking spray
1 medium, large, trimmed and roughly chopped
2 medium, deseeded and roughly chopped
200 g, trimmed and cut into quarters
Medium curry sauce mix
125 g, prepared as instructed
120 g, 225g tin, drained
Peas, fresh or frozen
100 g, frozen
Brown rice, microwaveable
2 pouch(es), basmati
2 tablespoon(s), leaves picked and roughly chopped, to serve
- Mist a large, deep frying pan with cooking spray and set over a medium heat. Add the aubergine and peppers and cook, stirring occasionally, for 5 minutes. Add the pak choi and cook for a further 2 minutes until the thicker parts of the pak choi have softened. Transfer to a bowl.
- Add the curry sauce mix to the pan along with 600ml cold water and whisk constantly until a sauce forms and begins to boil. Return the cooked veg to the pan and add the bamboo shoots, bean sprouts and peas. Reduce the heat and simmer for 2-3 minutes until the peas and bean sprouts are cooked through. Meanwhile, cook the rice to pack instructions.
- Serve the golden vegetable curry with the rice on the side and the fresh coriander scattered over the top.