Vegetable Curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
Cherry Tomatoes, Fresh, 1 Tomato, 20 servingCanned Tomatoes, 1 canCurry powder, 5 tbspAubergine, 300 gramsCourgette, 100 gramsMushrooms, fresh, 2 cup, wholeSpinach, frozen, 1 cup, defrostedOnions, raw, 1 largeSweet potato, peeled, 3 cupCurry Paste
Chop up vegetables.
Fry onion in curry sauce using fry light.
Soften sweet potato for 10 minutes
Mean while add mushrooms, courgette and aubergine to the onions and soften on a low heat. Add spice to taste.
Once potato softened add to the other veg, along with chopped tomatoes. Cook on slow heat for 30 minutes.
Finally stir spinach into curry and serve.
Serving Size: Serves 6
Fry onion in curry sauce using fry light.
Soften sweet potato for 10 minutes
Mean while add mushrooms, courgette and aubergine to the onions and soften on a low heat. Add spice to taste.
Once potato softened add to the other veg, along with chopped tomatoes. Cook on slow heat for 30 minutes.
Finally stir spinach into curry and serve.
Serving Size: Serves 6
Nutritional Info Amount Per Serving
- Calories: 194.8
- Total Fat: 1.5 g
- Cholesterol: 0.0 mg
- Sodium: 123.8 mg
- Total Carbs: 42.6 g
- Dietary Fiber: 11.4 g
- Protein: 7.6 g
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