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 307g serving contains
KCal
252
Carbs
40.4g
Fibre
12.0g
Protein
11.2g
Fat
2.3g
Saturates
0.40g
Sugars
7.7g
Salt
0.71g
Portion Fruit & Veg
2
Ingredients
Ingredients
half tsp oil
1 small onion, chopped
1 large potato, cubed (250g)
1 tbsp medium curry paste or powder
200g cauliflower, cut into florets
50g frozen peas
400g tin reduced-sugar and salt baked beans
Method
- 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.
- Pour over 300ml water, cover and simmer for 8–10 minutes until the potato is almost tender.
- 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.
Related recipes
Keralan-style vegetable curry
Aubergine, okra and butternut squash with split peas in a creamy yogurt and tomato sauce.
Special Diets
Carbs
32.4g
KCal
237
Roasted cauliflower, paneer and chickpea curry
A deliciously tasty vegetable curry with paneer and chickpeas. Topped with spicy, crispy roasted cauliflower.
Special Diets
Carbs
38.9g
KCal
352
Spicy bean quesadillas
Spicy beans and vegetables in crisp, wholemeal tortilla sandwiches.
Special Diets
Carbs
49.9g
KCal
371
Rice and beans
This popular dish can be served as an accompaniment to other Caribbean foods.
Special Diets
Carbs
57.3g
KCal
314
