
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.
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