Vegetable Curry
Nutritional Info
- Servings Per Recipe: 5
- 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
View full nutritional breakdown of Vegetable Curry calories by ingredient
Introduction
Very low calorie curry, good with jacket potato / rice, or alone - sweet potato bulks out enough to be filling. Very low calorie curry, good with jacket potato / rice, or alone - sweet potato bulks out enough to be filling.Number of Servings: 5
Ingredients
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Cherry Tomatoes, Fresh, 1 Tomato, 20 serving
Canned Tomatoes, 1 can
Curry powder, 5 tbsp
Aubergine, 300 grams
Courgette, 100 grams
Mushrooms, fresh, 2 cup, whole
Spinach, frozen, 1 cup, defrosted
Onions, raw, 1 large
Sweet potato, peeled, 3 cup
Curry Paste
Tips
I actually used a bit of thai curry paste, but don't use much as its high in calories!
Directions
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