Vegetable curry

Name: Vegetable curry
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Asian, Indian
Ingredients: 2 medium onions, diced; 2 large carrots, peeled and diced; 1 head broccoli, cut into florets; 170g green beans, sliced; 200g mushrooms,sliced or diced; 250ml low salt vegetable stock; 2 400g tin chopped tomatoes; 2 tbsp tomato purée; 3 cloves garlic, minced; 1 tsp ground ginger; 2 tsp garam masala; 2 tsp ground turmeric; 1 tsp mild chilli powder; 1 tsp smoked paprika; 1/2 tsp ground cumin; Pinch salt; Freshly milled black pepper; 400g tin chickpeas, drained; 200g skyr; 1 tbsp lemon juice; Rapeseed oil, for cooking

5 steps

Prep:15minCook:40min

Updated at: Fri, 15 Sep 2023 09:45:00 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories161.8 kcal (8%)

Total Fat2.7 g (4%)

Carbs27.6 g (11%)

Sugars11.6 g (13%)

Protein10.2 g (20%)

Sodium382.2 mg (19%)

Fiber6.4 g (23%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Heat some oil in a a large saucepan on medium heat and toss in the onion and carrot. Cook for 3 minutes until softening.

Step 2

Add the green beans, mushrooms and garlic and cook for another 2 minutes. Add in the broccoli and spices and mix before covering and steaming for 5 minutes on low heat.

Step 3

Add the tomatoes, tomato purée and stock and mix and then bring to the boil. Cover and simmer for 20 minutes.

Step 4

Add the chickpeas and lemon juice and cover and simmer for another 10 minutes.

Step 5

Turn off the heat and stir through the skyr before serving.