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Whether you’re a curry novice or more of an expert, you’ll love this tasty vegetable curry. At only 131 calories per portion, it makes a great healthy alternative to takeaways
Serves: 4
Prep time: 20 mins
Cooking time: 20 mins
Total time: 40 mins
Skill level: Easy peasy
Costs:Cheap as chips

 

Ingredients

 

    • 1 tbsp sunflower oil

 

    • 1 onion, peeled and chopped

 

    • 3 tbsp balti curry paste

 

    • 2 parsnips, peeled and cubed

 

    • 500g (1lb) butternut squash, peeled and cubed

 

    • 400g can chopped tomatoes

 

    • 500ml (16fl oz) vegetable stock

 

    • 8 small cauliflower florets

 

    • 60g (2oz) French beans

 

 

Method

 

 

    1. Heat the oil in a wok or balti pan, add the onion and cook for a few mins. Add the balti curry paste and cook for a min.

 

    1. Add the parsnip, squash, tomatoes and stock. Bring to the boil, then simmer for 10 mins.

 

    1. Add the cauliflower and cook for 5 mins, then add the French beans and cook for 5 more mins, until all the vegetables are tender. Serve with rice, if you like.

 

 

Nutritional information per portion

 

 

fat 4.0g saturates 0.5g calories 131(kcal)

 

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.