Tag Archives: Vegetable Curry

Hearty & Healthy Dairy Cookbook Sale

Ignore what Gordon Ramsey says about veggie food and enjoy a tasty Vegetarian Curry for dinner tonight.

It’s not only delicious but healthy too! This is another fabulous recipe from Hearty & Healthy Dairy Cookbook, available from our website now for a staggering £2.99 (plus £2.00 P&P). Order now while stocks last.

Vegetable Curry

A scrumptiously spicy dish, which is easy to prepare and ideal for vegetarians.

Vegetable Curry

Vegetable Curry

The carrots are an excellent source of beta-carotene, which our bodies turn into vitamin A. Betacarotene also acts as an antioxidant, protecting cell membranes.

Preparation time 5 minutes
Cooking time 25 minutes
Calories per portion 249 Kcal
Fat per portion 3g
of which saturated 0.9g
Serves 4
Suitable for vegetarians

Spray oil a few bursts
Onion 1, peeled and chopped
Curry powder 1 tbsp
Paprika 1 tsp
Tomato purée 2 tsp
Lemon juice 2 tsp
Apricot jam or redcurrant jelly 1 tbsp
Semi-skimmed milk 300ml (½ pint)
Raisins or sultanas 50g (2oz)
Carrots 400g (14oz), peeled and sliced
Cauliflower 400g (14oz), broken into florets
Potatoes 400g (14oz), peeled and cubed

1 Spray a large pan with oil and add the onion. Fry gently for a few minutes, without browning. Add the curry powder and paprika and cook for a further 2–3 minutes.

2 Add the tomato purée, lemon juice, jam or jelly, milk and raisins or sultanas. Bring to the boil and then simmer, uncovered, for 10 minutes.

3 Meanwhile, cook the vegetables in a pan of boiling water for 5–10 minutes, until tender, adding shredded green cauliflower leaves, if any, for the last 2 minutes.

4 Drain the vegetables and stir them into the curry sauce. Simmer until all vegetables are tender, topping up with extra milk if sauce boils dry. Serve the curry with basmati or brown rice.

Cook’s tip
If you want to serve with raita, simply mix some chopped mint and cucumber with low fat natural yogurt.

Recipe taken from Hearty & Healthy Dairy Cookbook.

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