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    Home / Food & Drink / Recipes / Vegan Recipes / Vegan low-cal curry

    Vegan low-cal curry

    Suitable for Gluten-free | Meat free | Dairy-free
    Preparation time 25 minutes
    Cooking time 35 minutes
    Serves 4

    Nutrients per serving:

    Energy Total fat Saturates Protein Fibre Carbs Sugar Salt
    87 kcal 2.1 g 10.3 g 2.1 g 1.4 g 14.2 g 2.2 g 0.01 g

    Ingredients

    • 2 tbsp sunflower oil *
    • 2 aubergines
    • 2 peppers, any colours
    • 1 courgette, sliced
    • 300g jasmine rice *
    • A small handful coriander leaves

    For the curry sauce:

    • 1 onion, finely diced
    • 1 garlic clove, crushed
    • 1-inch piece ginger, grated
    • 1 tbsp sunflower oil *
    • 1 tsp cumin seeds *
    • 1 tsp fennel seeds *
    • 1 cinnamon stick *
    • 1 tsp ground coriander *
    • 1 tsp garam masala *
    • 1 tsp tumeric *
    • 1 tbsp tomato purée
    • 1 400g can of chopped tomatoes

    * Available at Holland & Barrett

    Method

    Step 1
    To make the curry sauce, blend the onion, garlic and ginger until nearly smooth.

    Step 2
    In a frying pan, heat the sunflower oil and then add in the spices. Fry for 2-3 minutes or until the spices are fragrant. Add in the puréed vegetables and cook for 5 minutes.

    Step 3
    Add in the tomato purée, a splash of water and the chopped tomatoes. Season well and bring to the boil. Remove from the heat and set aside.

    Step 4
    In a large frying pan, heat 1 tbsp of sunflower oil until hot and then add in the vegetables and cook until golden. Meanwhile, soak the jasmine rice in cold water.

    Step 5
    Add the curry sauce into the frying pan and remove the cinnamon stick. Bring to the boil and then turn down to a simmer and cook for 10 minutes.

    Step 6
    In a saucepan, heat the other tbsp sunflower oil and add in the drained rice. Sizzle for 1 minute and then cover with boiling water to three times the height of the rice. Stir and cover with a lid. Cook for 10-12 minutes or until the liquid has absorbed and the rice is cooked through.

    Step 7
    Serve the rice with the curry on top and coriander sprinkled over.

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