Mixed Vegetable Curry

A creamy, low-fat vegetarian curry packed with fresh vegetables and aromatic spices, ready in less than thirty minutes.

Vegetarian Healthy Quick Curry Low-Fat

Estimated Nutrition

Calories

186.3

kcal / serving

745.2 kcal total

Carbs

21.2g

per serving

84.8 g total

Fat

9.3g

per serving

37.1 g total

Protein

4.7g

per serving

18.6 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

tbsp

Plain Yoghurt

NutsSeeds

Desiccated Coconut

unsweetened, soaked in a little hot water

tsp

Salt

tsp

Garam Masala

tbsp

Coriander Leaf

fresh, roughly chopped

Vegetables

0.5

piece

Aubergine

medium-sized, chopped

piece

Carrot

small, chopped

100

Green Bean

halved

piece

Potato

medium-sized, chopped

100

Pea

frozen is fine

piece

Green Chilli

roughly chopped, or to taste

piece

Tomato

medium-sized, roughly chopped

Method

Transfer curry to a dish and garnish with fresh coriander.

Bring to a boil, add peas, cover, and cook on medium heat for four minutes.

Blend coconut, chillies, salt, and 150ml water into a fine paste.

Add the chilli paste to the vegetables and simmer gently for five minutes.

Place aubergine, carrots, green beans, and potato in a pan with 250ml water.

Stir in tomatoes, yoghurt, and garam masala, then simmer for three minutes.