268

Calories per serving

Vegetable curry

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Preparation time 10 minutes	Serves 4
	Cooking time 20–25 minutes
ingredients	steps

1 tablespoon olive oil

1 onion, chopped

1 garlic clove, crushed

2 tablespoons medium curry paste

1.5 kg (3 lb) prepared vegetables, such as courgettes, peppers, squash, mushrooms and green beans

200 g (7 oz) can chopped tomatoes

400 ml (14 fl oz) can reduced-fat coconut milk

2 tablespoons chopped coriander

Heat the oil in a large saucepan, add the onion and garlic and fry for 2 minutes. Stir in the curry paste and fry for a further 1 minute.
Add the vegetables and fry for 2–3 minutes, stirring occasionally, then add the tomatoes and coconut milk. Stir well and bring to the boil, then reduce the heat and simmer for 12–15 minutes or until the vegetables are tender. Stir in the coriander and serve.