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Recipe makes: 3 portions / Prep time: 10 minutes / Cook time: 40 minutes

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Ingredients

Vegetable Curry

  • 15g Olive oil (Phe 0mg)
  • 170g Onion, chopped or diced (Phe 43mg)
  • 5g Garlic, sliced (Phe 8mg)
  • 15g Tomato Purée (Phe 5mg)
  • 20g Bell Peppers (Phe 8mg)
  • 20g Mushrooms (Phe 17mg)
  • 30g Sweet Potato (Phe 27Omg)
  • 40g Carrots (Phe 9mg)
  • 40g Butternut Squash (Phe 16mg)
  • 5g Curry Powder (Phe 22mg)
  • 100g Canned Tomatoes, chopped (Phe 50mg)
  • 100ml Imagine Foods Ready-to-Serve Vegetable Stock (Phe 23mg)

Cauliflower Rice

  • 100g Cauliflower Florets (Phe 65mg)
  • 15g Olive Oil (Phe 0mg)

Method

Vegetable Curry

  1. In a large pan, sauté onions in the olive oil until soft.
  2. Add garlic, tomato purée, bell peppers, mushrooms, sweet potato, carrots andbutternut squash to pan.
  3. Stir vegetables until softened.
  4. Add curry powder and stir for a few minutes.
  5. Add canned tomatoes and vegetable stock.
  6. Simmer until vegetables are tender and sauce has been reduced and thickened.

Cauliflower Rice

  1. Grate the cauliflower using the largest holes in the grater or blitz in a food processor for 30 seconds.
  2. Heat oil in a frying pan over a medium heat and stir fry the cauliflower pieces for 2 minutes until fullycoated in the oil and lightly crispy.

Always check the protein content on labels as ingredients can change.

Nutritional figures provided by www.howmuchphe.org accessed April 2016.

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