Serves: 2

Curried Vegetables

FG 0 | CC 4

Calories: 110 kcal
Roast veg cauliflower


  • 1. Spread the sliced onions and chopped garlic over the base of a large non-stick saucepan. Cover and cook over low heat 5 minutes until soft and opaque.
  • 2. Sprinkle in the curry powder and turmeric. Cover and cook over very low heat for 2-3 minutes to release spice flavours.
  • 3. Stir in the vegetable stock, tomato puree, lemon juice, cauliflower and carrots. Cover and simmer gently for 20-30 minutes stirring occasionally.
  • 4. Add the green beans and tomatoes cover and simmer for a further 10 minutes. Season to taste.
  • Delicious as a side dish with a meat course or as a meat free main.