India

Indian-style vegetable curry View Ingredients
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Ingredients
  • 1 tablespoon sunflower oil
  • 2 tablespoons brown mustard seeds
  • 2 onions, coarsely grated
  • 1 long green chilli, sliced
  • 10 fresh curry leaves (see note), (optional)
  • 500g cauliflower, cut into florets
  • 1 kumara (about 500g), peeled, cut into 2cm pieces
  • 1 eggplant (about 350g), cut into 2cm pieces
  • 2 carrots, cut into 2cm pieces
  • 400g can chopped tomatoes
  • 2 garlic cloves, finely chopped
  • 1 tablespoon grated ginger
  • 1 tablespoon curry powder
  • 1 teaspoon ground turmeric
  • 600ml Massel vegetable liquid stock
  • 100g green beans, trimmed
  • 1 teaspoon garam masala (Indian spice mix)
  • 1 tablespoon tamarind puree (see note) or lime juice
  • 2 tomatoes, finely chopped
  • 2 tablespoons toasted cashews, roughly chopped
  • 2 tablespoons coriander leaves

Indian-style vegetable curry

Jill’s speedy one-pot curry is bursting with aromatic Indian spice and winter vegetables.

(5 / 5)
Vegetarian biryani recipe View Ingredients View Nutrients
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Ingredients
  • 1 tablespoon vegetable oil
  • 1 brown onion, halved, thinly sliced
  • 2 garlic cloves, sliced
  • 1 cinnamon stick
  • 6 cardamom pods, bruised
  • 1 1/2 teaspoons ground cumin
  • 1/4 teaspoon chilli powder
  • 2 cups Basmati rice
  • 3 cups Massel vegetable liquid stock
  • 175g baby green beans, trimmed
  • 1/4 medium (200g) cauliflower, cut into florets
  • 100g button mushrooms, halved
  • 1/2 cup fresh coriander leaves
  • 2 tablespoons flaked almonds, toasted
  • 1/4 cup low-fat yoghurt
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Nutrients
  • Calories: 1494 kj
  • 7.9g FAT TOTAL:
  • 0.8g SATURATED FAT:
  • 3.3g FIBRE:
  • 9.1g PROTEIN:
  • 0.5mg CHOLESTEROL:
  • 706mg SODIUM:
  • 60.2g CARBS (TOTAL):

Vegetarian biryani

This top meal is inspired by Indian cuisine, is full of flavour and good for you, too.

(5 / 5)
Vegetable madras curry Recipe View Ingredients
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Ingredients
  • 1 tablespoon vegetable oil
  • 1 brown onion, sliced
  • 2 garlic cloves, crushed
  • 3cm-piece ginger, finely grated
  • 1 tablespoon madras curry powder
  • 400g can crushed tomatoes
  • 2 cups (500ml) vegetable stock
  • 400g brushed potatoes, peeled, coarsely chopped
  • 1/2 (300g) small head cauliflower, trimmed, cut into small florets
  • 1 cup (120g) frozen peas
  • 120g baby spinach leaves
  • Steamed basmati rice, to serve
  • Mango chutney, to serve

Vegetable madras curry

Go meat-free and try this tasty vegetarian curry made with cauliflower, potatoes and peas.

(5 / 5)
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