A delicious low-calorie vegetable curry recipe for a perfect homestyle aromatic curry
2 large onions sliced thinly
6 cloves of garlic finely chopped
80g fresh ginger finely chopped
4 tsp ground cumin
4 tsp ground coriander
10 cardamom pods (crush a little to split)
4 curry leaves
400g Sweet potatoes cut into approx 1cm cubes
400g chopped tomatoes from a can
250g small cauliflower florets
one red chilli deseeded and finely chopped
500ml vegetable stock
2 carrots peeled and cut into small chunks
150g Spring greens, shredded
100g green beans, trimmed
2 teaspoon lemon juice
2 tablespoon fresh coriander, chopped
Head a large lidded saucepan over medium heat sprayed well with low-calorie cooking spray.
Cook the onion for 10 minutes, adding a splash of water if it starts to stick.
Add garlic, 3/4 of the ginger and cook for a further 2 minutes.
Stir in the spices, bay leaves, curry leaves, sweet potatoes and chilli.
Add the stock, tomatoes and stir through.
Bring to the boil and then reduce heat, place lid on and simmer for 10 minutes.
Add carrots, green beans, cauliflower and simmer for a further 15 minutes with the lid partially on until the vegetables are tender.
Add spring greens and lemon juice then cook for a further 5 minutes uncovered.
Remove curry and bay leaves and serve with the remaining ginger and fresh coriander sprinkled over.
Keywords: curry, vegetable, Slimming World, syn free, vegetable curry