At only 130 calories per portion, this sweet potato, cauliflower and sugar snap curry is the perfect, healthy, vegetarian alternative to your normal takeaway curry. Taking less than 30 minutes to make, you can use the suggested vegetables or even substitute any of the vegetables for what you have in the fridge. This is a very mild curry so if you like your curries spicier you can add one chopped chilli with the curry powder.
Ingredients
- 1tbsp sunflower oil
- 1 onion, thinly sliced
- 1tsp curry powder
- 2 tomatoes, chopped
- 1 large sweet potato, peeled and cut into large pieces
- 500ml hot vegetable stock
- 350g cauliflower, cut into florets
- 100g each sugar snap peas and French beans, topped
WEIGHT CONVERTER
Method
- Gently warm the oil in a saucepan over a low heat. Add the onions and fry them for about 5 mins,until soft. Add the curry powder and stir-fry for 1 min, until you are able to smell the distinctive aroma of the spices.
- Stir in the tomatoes, sweet potato and stock, and bring to the boil. Simmer, covered, for 5 mins, then add the cauliflower. Cook uncovered for 5 mins, then stir in the sugar snap peas and French beans. Simmer for a further 5 mins until all the vegetables are tender. Serve with steamed rice and naan bread.
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