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Vege Curry

Brief Description

This is a really cost effective way to feed the family. Having a vegetarian meal once or twice a week can significantly reduce supermarket bill. 

I use broccoli or cauliflower when in season and frozen peas or spinach if they are cheaper than fresh. 

The fun thing is you can really be creative with this! If you want add tomato paste or chilli flakes for more spice. 
You can also change this to more of an 'Italian Flare' by swapping the curry powder to dried Tuscan herbs, slice in a few olives or capers and add fresh basil at the end. 

This feeds 4 people. 


Ingredients

Vege Curry

Chickpea curry

Healthy Recipes

cauliflower


head

onion


1

chickpeas


2 cups

tinned tomatoes


2

peas/ spinach


1.5 cups

Plain yoghurt


1 cup

curry powder


2tsp

cumin


1tsp

gloves garlic


3

oil


1Tb

salt and pepper


few cracks

Cook Time

0 hrs : 25m

Difficulty

2/10

Makes / Serves

Nutrition Facts

calories200 kcal
carbs1.00 g
sugar1.00 g
fat1.00 g
protein1.00 g

Directions

Heat a pan to medium heat and fry up the finely diced onions and garlic in oil until soft. Add the curry powder and cumin and broccoli/cauliflower and cook until just softened. Add peas or spinach and tomatoes and simmer until defrosted and warm, then stir in yoghurt and add any extra salt or pepper to your liking. Simmer for another 5 mins. Ready to serve- dice over some fresh parsley or coriander if you would like. 

Serve with brown or basmati rice or for a low carb low calorie option cauliflower rice

Cauliflower rice- roughly chop cauliflower into florets then add to food processor. Blitz or pulse until cauliflower resembles the size of rice. You can either place in a bowl and steam in the microwave then add 1Tb olive oil and salt n pepper to flavour. Otherwise add to a pan and cook with tsp oil, finely diced garlic, tumeric, and onion until soft. 


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