Vegetable curry is an easy meal, which works really well for those following Weight Watchers. It’s healthy due to all the vegetables and also re-heats well, so you can make one big batch and make several meals out of it.
It takes a bit of a while to make, but it’s really easy and it’s definitely worth doing, since it tastes good, looks authentic and is cheap to make.
ProPoints/PointsPlus: 8 per serving
Points: 4 points per serving
1 bell pepper, any colour
2 cloves of garlic
50g button mushrooms
400g of potatoes
Fine green beans
Any other vegetables you like (leek, swede, and cauliflower all work really well)
2 tins of tomatoes
1 stock cube
2 tablespoons of curry powder (mild/medium/hot depending on your preference)
Optional: 1 tablespoon of Garam Masala
1. Prep your vegetables – The aim is for your vegetables to have a mix of shapes and sizes, so start by finely chopping your onions, then chop the rest of your vegetables.
2. Sweat the onions. Cook them on a very low heat with the crushed/pressed garlic, stirring constantly, so that the onions soften without browning. Add the bell pepper and cook for another five minutes.
3. Add the rest of your vegetables (including the potatoes) and just enough water to coat everything – this helps the spices stick. Add the 2 tablespoons of curry powder, or more if necessary – make sure everything has a gold coating. If you’re using garam masala, add it now.
4. Add the tins of tomatoes, and up to a pint of stock – make sure all your vegetables are submerged.
5. Simmer for at least 45 minutes, more if desired. The potatoes should be soft, and the sauce should be thick. Serve with cooked rice.
Note: if you’d prefer, you can boil the potatoes for 15-20 minutes before you add them, reduce the cooking time to 20-25 minutes.
This easy recipe is great for those looking for a low fat dinner – it feels indulgent without being high in fat.
A great tip is to make this the day before a dinner party – cook for 30 minutes, then refrigerate overnight – this gives the spices more time to sink in. Cook for a further twenty minutes before your guests arrive, and you have an easy, low fat meal that looks and tastes great.
21 Apr 2016