Low-Fat Vegetable Curry

A nutritious and flavoursome light main meal.

Recipe by: Gabriel Gate`, for details please click here.

Ingredients

1/2 brown onion
2 cloves of garlic
3 cm piece of fresh ginger
1/2 tsp cumin seeds
1 tsp vegetable oil
1 tbsp curry powder
400 g can of diced tomatoes
3 or 4 cups of vegetables of your choice, such as cauliflower, beans, carrots, zucchini, potatoes etc
Coriander leaves

Method

Very finely chop 1/2 brown onion, 2 cloves of garlic and a 3 cm piece of fresh ginger. Cook chopped onion, garlic and ginger with 1/2 tsp cumin seeds in 1 tsp vegetable oil in a non-stick pan on low heat for about 5 minutes. Add 1 tbsp curry powder and stir well. Add a 400 g can of diced tomatoes and bring to the boil. Add 3 or 4 cups of vegetables of your choice, such as cauliflower, beans, carrots, zucchini, potatoes, etc and stir well. Cover pan with a lid and cook until the vegetables are soft.

Serve sprinkled with coriander leaves and accompanied by steamed rice and lemon quarters.