Save for later

Mixed vegetable and bean curry

Thumbnail
Thumbnail
Thumbnail
Thumbnail
Thumbnail
Thumbnail
Thumbnail
Thumbnail
Thumbnail
Why waste money and calories on an Indian takeaway when you can knock up this reduced-fat version?
Serves
3
Prep
15 minutes
Cook
25 minutes
Each 252g serving contains (excludes serving suggestion)
KCal
525
Carbs
40.40g
Fibre
12.00g
Protein
11.20g
Fat
2.30g
Saturates
0.40g
Sugars
7.70g
Salt
0.70g
Portion Fruit & Veg
2
Ingredients
Ingredients
half tsp oil
1 small onion, chopped
1 large potato, cubed
1 tbsp medium curry paste or powder
200g cauliflower, cut into florets
50g frozen peas
400g tin reduced-sugar and salt baked beans
Method
  1. Heat the oil in a medium pan. Add the onion and potato and fry for 3–4 minutes, until beginning to soften. Add the curry paste and continue to fry for 1 minute.
  2. Pour over 300ml water, cover and simmer for 8–10 minutes until the potato is almost tender.
  3. Add the cauliflower and peas and continue to boil for 5–6 minutes, stir through the baked beans, heat through and serve with pitta bread and raita.
Chefs tips
  • You could use a tin of mixed beans in chilli sauce in place of baked beans.
  • Try using a sweet potato in place of ordinary potato.
  • Freezing instructions: Suitable for freezing once cooked. Then defrost in the fridge or microwave and reheat until piping hot throughout.
Brand Icons/Telephone check - FontAwesome icons/tick icons/uk