Weight Watchers Recipe of the Week: Filling and Healthy Vegetable Curry

Filling and Healthy Vegetable Curry

Now the weather has turned a little colder, this dish makes for a perfect winter warmer, packed full of delicious vegetables.

 

Prep time: 20 min

Cook time: 45 min

Other time: 0 min

Serves: 4

 

Ingredients

5 sprays cooking spray, calorie controlled  

1 large onion, all types, finely chopped  

2 cloves Garlic, crushed  

1 tablespoons grated ginger, Root  

2 tablespoons (level) curry powder

450 g butternut squash, peeled, deseeded and chopped  

1 portion medium cauliflower, broken into florets  

1 medium courgette, sliced  

1 medium pepper, red, deseeded and chopped  

125 g green beans

800 g Tomatoes, tinned, chopped  

1 stock cube, vegetable, made up to 450 ml (3/4 pint) as per packet instructions  

2 tablespoons coriander, fresh, roughly chopped  

1/2 teaspoons Salt, to taste  

1/2 teaspoons Black pepper  

 

Method

1. Mist a large saucepan with spray cooking oil. Sauté onion, garlic and ginger until softened, but not browned, about 3-4 minutes.

2. Add curry powder and stir well, then add all the vegetables, canned tomatoes, stock and most of the coriander. Heat until boiling. Reduce heat and simmer, covered, for 45 minutes, or until vegetables are tender. 

3. Check seasoning, adding salt and pepper to taste. 

4. Serve, garnished with coriander.

Serve onto 4 plates, garnish each portion with 2 tbsp of yoghurt and the remaining coriander and serve with brown rice. (60g dry weight has a ProPoints value of 6). You could add a 400g can of chick peas to the curry to make it more filling. Drain and rinse, then add with the tomatoes, remembering to add the ProPoints values.

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