Name: Mixed vegetable and bean curry
Prep time: 15 minutes
Cook time: 25 minutes
Yield: 3
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

Why waste money and calories on an Indian takeaway when you can knock up this reduced-fat version?

Serves

Prep

15 minutes

Cook

25 minutes

Nutrition information

Each 307g serving contains (excludes serving suggestion)

KCal: 252
Carbs: 40.4g
Fibre: 12.0g
Protein: 11.2g
Fat: 2.3g
(Low)
Saturates: 0.4g
(Low)
Sugars: 7.7g
(Low)
Salt: 0.71g
(Low)
Fruit/Veg Portion: 2

What makes a healthy, balanced diet?

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

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Method

Step 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.

Step 2

Pour over 300ml water, cover and simmer for 8–10 minutes until the potato is almost tender.

Step 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.

Recipe 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.