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Low-fat Multi-Coloured Curry

gluten free
wheat free
kid friendly
cheap as chickpeas
freezable
low fat low sugar, diabetic friendly
2 spoon difficulty rating

45 minutes

45 mins

Serves: 4

Low-fat Multi-Coloured Curry

A delicious filling dish for those wanting a lovely healthy curry - which is also very low-fat!

 

 
This picture is credited to www.lifeport.co.uk, with thanks and features their vegetable curry.

Ingredients: 

  • Low-calorie oil spray
  • 1 cup of water (about 240-250ml)
  • ½ red onion, sliced
  • 1 large clove garlic, crushed
  • 2 tbsp cumin seeds
  • 1 tsp turmeric
  • ½ tsp ground coriander
  • ½ tsp cinammon
  • ½ tsp paprika
  • 200g/7 oz butternut squash, peeled and cubed
  • 1 beetroot, peeled and cubed
  • 1 can chickpeas, drained
  • 1 yellow pepper, cubed
  • 1 can chopped tomatoes
  • Handful of spinach leaves, roughly chopped
  • Salt and pepper to taste
  • Fresh coriander and plain vegan yoghurt to serve if desired

Method: 

1. Put a large saucepan on the hob and cover the bottom with about six squirts of oil spray. Add in the onion and garlic and stir with a wodden spoon. Make sure heat is not too high.

2. Mix in the spices and stir well for a minute, before adding the chickpeas, butternut squash and beetroot and yellow pepper.

3. Pour in the cup of water and chopped tomatoes, bring to the boil, then cover.

4. Simmer for 30 minutes, adding spinach leaves 5 minutes from the end. Seaon to taste and serve with brown rice - plus chopped fresh coriander and a dollop of plain vegan yoghurt if you wish.

 

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