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Keralan-style vegetable curry

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Keralan-style vegetable curry
Aubergine, okra and butternut squash with split peas in a creamy yogurt and tomato sauce.
Serves
4
Prep
20 minutes
Cook
65 minutes
Each 583g serving contains (excludes serving suggestion)
KCal
237
Carbs
32.4g
Fibre
11.8g
Protein
11.5g
Fat
4.2g
Saturates
0.4g
Sugars
17.2g
Salt
0.26g
Fruit/Veg Portion
6
Ingredients

Ingredients

75g split peas (dried)
500ml boiling water
2 tsp rapeseed oil
2 onions, chopped (220g)
2 cloves garlic, crushed
half butternut squash, peeled, deseeded and cubed (400g)
1 tbsp curry paste
1 x 400g can chopped tomatoes
200ml boiling water
1 aubergine, diced (250g)
1 pack okra, stalks trimmed (175g)
1 bag (200g) fresh spinach
25g fresh coriander, chopped
2 tbsp 0% yogurt
80g pomegranate seeds
80g cucumber, diced
2 spring onions, chopped
1 small red chilli, chopped
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Method

Recipe tips
  • Try using other vegetables such as carrots, courgettes, mushrooms, peppers and any type of squash.
  • For a vegan version, use a non-dairy yogurt or oat-based cream alternative in place of yogurt.
  •  Freezing instructions: Suitable for freezing once cooked, without the toppings. Defrost in the fridge and reheat until piping hot throughout.
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