Golden vegetable curry
7
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Want curry in a hurry? A shortcut sauce mix helps this Chinese-style option get on the table in under 30 minutes – that's even faster than the local takeaway!
Ingredients
Calorie controlled cooking spray
4 spray(s)
Aubergine
1 medium, large, trimmed and roughly chopped
Red pepper
2 medium, deseeded and roughly chopped
Pak Choi
200 g, trimmed and cut into quarters
Medium curry sauce mix
125 g, prepared as instructed
Bamboo shoots
120 g, 225g tin, drained
Beansprouts
200 g
Peas, fresh or frozen
100 g, frozen
Brown rice, microwaveable
2 pouch(es), basmati
Coriander, fresh
2 tablespoon(s), leaves picked and roughly chopped, to serve
Instructions
1
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.
2
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.
3
Serve the golden vegetable curry with the rice on the side and the fresh coriander scattered over the top.
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