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A vegan low calorie tomato curry with rice

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:

* 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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