SW recipe: Vegetable korma with rice

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SERVES 4  (curry only) READY IN ABOUT 40 MINUTES

Ingredients:

low-calorie cooking spray

1 onion, finely chopped

2 garlic cloves, finely chopped

1 red chilli, deseeded and thinly sliced, reserving some to garnish

1 tsp finely grated fresh root ginger

1/2 tsp ground turmeric

1 tsp ground cumin

2 tbsp korma curry powder

1 large potato, peeled and roughly chopped

1 large carrot, roughly chopped

1 litre vegetable stock

200g each cauliflower and broccoli, broken into florets

200g frozen peas

375g dried basmati rice

200g Total 0% Fat Greek yogurt

A handful of fresh coriander, finely chopped, to garnish

Method:

1 Spray a large frying pan with low-calorie cooking spray and place over a low heat. Stir-fry the onion for 5-6 minutes, until softened and golden. Add the garlic, chilli, ginger and spices and str-fry for a further minute.

2 Add the potato. carrot and stock. bring to the boil and cook for 10-15 minutes Add the cauliflower and broccoli and reduce the heat to medium. Cook for 12-15 minutes, or until the vegetables are tender, adding the peas for the last 5 minutes of cooking.

3 Meanwhile, cook the rice according to the packet instructions and drain well.

4 Stir the yogurt into the curry Garnish with the coriander and chilli, and serve with the rice.

Syns per serving: Extra Easy FREE Green FREE

 

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