Vegetable curry

Prep: 25 mins, Cooking: 30 mins
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Vegetable curry with chickpeas and a creamy sauce, for added protein.

By Food24 April 22 2010
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Ingredients (22)

canola oil — or olive oil
onion — medium, peeled and chopped
garlic — cloves, minced
fresh ginger — minced
turmeric
curry powder
fresh chillies — minced
salt
water
potatoes — cubed
pumpkin — cubed
cauliflower — florets
tomatoes — tin, with juice, chopped
chickpeas — tin, drained
red pepper — sliced
courgettes — sliced
fresh coriander
Creamy sauce
margarine — lite
stock cube — vegetable
water — boiling
low-fat evaporated milk
flour
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Method:

Heat the oil in a large saucepan, add the onion and garlic and gently fry until soft.

Add the spices and cook for 1 minute. Add the water, potato, pumpkin, cauliflower, tomatoes and chickpeas. Simmer for 20 minutes.

Add the sliced red pepper and baby marrows and simmer for another 10 minutes.

Meanwhile, prepare the creamy sauce. Melt margarine in a small saucepan. When hot, add the stock, water and milk.

In a glass bowl, mix the flour to a smooth paste with 45 ml water. When the milk and stock are hot, pour half of it into the flour paste and stir well.

Pour the flour and milk mixture back into the saucepan with the other half of the milk and stock and bring to the boil, stirring until thick and creamy.

Add the sauce to the curried vegetables and mix gently. Add the fresh coriander.

Serve on basmati rice.

 



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