Quick Vegetable Curry
Serves 4, 4sp per serving
5 spray(s) Cooking Spray, Calorie Controlled
1 large Onion, All Types, sliced
2 clove(s) Garlic, crushed
2 medium Carrots, Old, Raw, sliced
1 cube(s) Stock Cube, Vegetable, 1.2 litres (2 pints) hot water
1 medium Pepper, All Types, deseeded and chopped
2 medium Courgette, sliced
1/2 portion(s) (medium) Cauliflower, Raw, broken into florets
100 g Beans, Green, halved
2 1/2 tablespoons Curry Paste, all types
2 tablespoons (level) Cornflour
1 pinch Salt
1 teaspoons (ground) Pepper, Black (Whole, Cracked or Ground), Ground
350 g Butternut Squash, peeled, deseeded and chopped
Coat a large saucepan with spray cooking oil. Add onion. Sauté gently for 3-4 minutes until softened. Add garlic, cook for 1 more minute.
Add carrots, butternut squash and vegetable stock to saucepan. Bring up to the boil, then reduce the heat. Add all remaining vegetables and stir in 2-3 tablespoons of curry paste, according to taste. Cook for 15-20 minutes, until vegetables are tender.
Make raita by mixing yogurt, mint or coriander and cucumber.
Blend cornflour with 3-4 tablespoons of cold water and stir into curry. Cook for 2 minutes until thickened. Season to taste.
Serve with the raita.