slimfor40
Full Member
This recipe says 1pp is that the whole recipe or per serving and where's the 1pp?? Not using yogurt
Ingredients
5 spray(s) Cooking Spray, Calorie Controlled
1 large Onion, All Types, finely chopped
2 clove(s) Garlic, crushed
1 tablespoons (grated) Ginger, Root
2 tablespoons (level) Curry Powder, (or according to taste)
450 g Butternut Squash, peeled, deseeded and chopped
1 portion(s) (medium) Cauliflower, Raw, broken into florets
1 medium Courgette, sliced
1 medium Pepper, Red, deseeded and chopped
125 g Beans, Green, sliced
800 g Tomatoes, Whole or Chopped, Canned, chopped
1 cube(s) Stock Cube, Vegetable, made up to 450 ml (3/4 pint) as per packet instructions
2 tablespoons Coriander, Fresh, a handful, including stalks, roughly chopped
1/2 teaspoons Salt, to taste
1/2 teaspoons (ground) Pepper, Black (Whole, Cracked or Ground)
Instructions
Mist a large saucepan with spray cooking oil. Sauté onion, garlic and ginger until softened, but not browned, about 3-4 minutes.
Add curry powder and stir well, then add all the vegetables, canned tomatoes, stock and most of the coriander. Heat until boiling. Reduce heat and simmer, covered, for 45 minutes, or until vegetables are tender.
Check seasoning, adding salt and pepper to taste.
Serve, garnished with coriander.
Notes
Garnish each portion with 2 tbsp low fat plain yogurt mixed with chopped fresh mint and serve with brown or wild rice. You could add a 400g can of chick peas to the curry to make it more filling. Drain and rinse, then add with the tomatoes.
Ingredients
5 spray(s) Cooking Spray, Calorie Controlled
1 large Onion, All Types, finely chopped
2 clove(s) Garlic, crushed
1 tablespoons (grated) Ginger, Root
2 tablespoons (level) Curry Powder, (or according to taste)
450 g Butternut Squash, peeled, deseeded and chopped
1 portion(s) (medium) Cauliflower, Raw, broken into florets
1 medium Courgette, sliced
1 medium Pepper, Red, deseeded and chopped
125 g Beans, Green, sliced
800 g Tomatoes, Whole or Chopped, Canned, chopped
1 cube(s) Stock Cube, Vegetable, made up to 450 ml (3/4 pint) as per packet instructions
2 tablespoons Coriander, Fresh, a handful, including stalks, roughly chopped
1/2 teaspoons Salt, to taste
1/2 teaspoons (ground) Pepper, Black (Whole, Cracked or Ground)
Instructions
Mist a large saucepan with spray cooking oil. Sauté onion, garlic and ginger until softened, but not browned, about 3-4 minutes.
Add curry powder and stir well, then add all the vegetables, canned tomatoes, stock and most of the coriander. Heat until boiling. Reduce heat and simmer, covered, for 45 minutes, or until vegetables are tender.
Check seasoning, adding salt and pepper to taste.
Serve, garnished with coriander.
Notes
Garnish each portion with 2 tbsp low fat plain yogurt mixed with chopped fresh mint and serve with brown or wild rice. You could add a 400g can of chick peas to the curry to make it more filling. Drain and rinse, then add with the tomatoes.
it was very nice
