Vegetable curry recipe

Vegetable curry recipe

Shopping List:

500g Sweet potato (1 giant potato)

350g Carrots (2 large)
200g Green beans (topped and tailed)
200g Drained chick peas (1 tin)
400g Chopped tomatoes 
2 Tbsp Curry paste (I use Patak's Balti paste)

Nutritional Information:

Serves: 4

Kcals: 312

Protein: 10g

Net Carbs: 44g

Fats: 5.5g

Prep time: 10mins

Cooking time 3-4 hours

Cost (pp) £1.25

Instructions:

1. Clean and peel the vegetables (I keep skins on potatoes to add texture and fibre).

 2. Cut roughly into 1 inch, cubed pieces, using a sharp knife.

 3. Add all dry ingredients to the slow cooker.

 4. Open tinned tomatoes and pour into a jug, add the curry paste and stir to combine
 Pour sauce over the ingredients in the slow cooker and stir thoroughly.

 5. Cook for 4 hours (well it is a slower cooker recipe, LOL!), stir twice during cooking, don’t be tempted to stir any more often as you’ll lose the heat required for cooking.

Chefs tip: This recipe makes a great lunch alone, or an evening meal, serve with rice or chapati for dinner if calorie allowance allows. This recipe produces a pretty dry curry, add more liquid if required!

If you enjoyed this recipe and think that your family and friends would too, please hit the share (social media logos) below. Thanks, Andy

If you enjoyed this blog, click below to read 5 Tips for eating out