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Keralan-style vegetable curry

Special Diets

Gluten free
Nut free
Vegetarian
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

Nutrition information

Each 583g serving contains (excludes serving suggestion)
KCal
237
Carbs
32.4g
Fibre
11.8g
Protein
11.5g
Fat
4.2g
(Low)
Saturates
0.4g
(Low)
Sugars
17.2g
(Low)
Salt
0.26g
(Low)
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

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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