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Mixed vegetable and bean curry

Special Diets

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Mixed vegetable and bean curry
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 (excludes serving suggestion)
KCal
252
Carbs
40.4g
Fibre
12.0g
Protein
11.2g
Fat
2.3g
Saturates
0.4g
Sugars
7.7g
Salt
0.71g
Fruit/Veg Portion
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
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Method

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.
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