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Photo of Golden vegetable curry by WW

Golden vegetable curry

7
Points® value
Total Time
25 min
Prep
10 min
Cook
15 min
Serves
4
Difficulty
Moderate
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.

Notes

Make this curry extra filling by adding 300g cooked and diced skinless chicken breast.

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