Mixed vegetable curry sw

Ingredients for Syns per Serving | Green - Syn Free / Original - ½ Syn Servings | 4

Ingredients
- Fry Light
- ½ tsp black mustard seeds
- ½ tsp cumin seeds
- 1 onion, thinly sliced
- 2 curry leaves
- 1 green chilli, finely chopped
- 2.5cm (1 inch) piece root ginger, finely chopped
- 2tbsp curry powder
- 1 small cauliflower, broken into florets
- 1 large carrot, sliced thickly
- 113gm (4oz) French beans, cut into 2.5cm (1 inch) lengths
- ¼ tsp ground turmeric
- ¼ tsp chilli powder
- ½ tsp salt
- 2 tomatoes, finely chopped
- 57gm (2oz) frozen peas, thawed (2 Syns Original)
- 142ml (¼ pint) vegetable stock, made with Vecon
- fresh curry leaves, to garnish

Directions

1. Method
1. Heat a large heavy-based saucepan sprayed with Fry Light and fry the mustard seeds and cumin seeds for 2 minutes until they begin to splutter.

2. Add the onion and the curry leaves and fry for 5 minutes.

3. Add the chilli and ginger and fry for 2 minutes. Stir in the curry powder and fry for 3-4 minutes.

4. Add the cauliflower florets, sliced carrot and French beans and cook for 4-5 minutes. Add the turmeric, chilli powder, salt and tomatoes and cook for 2-3 minutes.

5. Add the thawed peas and cook for a further 2-3 minutes.

6. Add the stock. Cover and simmer over a low heat for 10-15 minutes until all the vegetables are tender. Serve garnished with curry leaves.

main courses November 22, 2011 18:51