Vegetable curry
| Category: | Lunch Dinner |
Ingredients
75g / 2½oz. of basmati rice
1 small onion, peeled and chopped
6 button mushrooms, sliced
1 small pepper, deseeded and chopped
½ a clove of garlic, peeled and chopped
½ an apple, chopped
¼ a lemon, juiced
1 teaspoon of sultanas
1 tablespoon of chickpeas, drained
¼ of a vegetable stock cube, dissolved in 100ml / 3½fl oz. of water
1 teaspoon of curry powder
1 heaped teaspoon of plain white flour
Black pepper, to taste
2 tablespoons of frozen peas
Vegetable curry Directions
- 1. Boil the rice according to packet instructions, omitting any salt.
2. Place the vegetables, apple, lemon juice, sultanas, and chickpeas into a saucepan.
3. Add the vegetable stock cube and boil for 10 minutes.
4. Stir in the curry powder and flour. Bring to the boil.
5. Add the onion mix to the saucepan containing the mixed vegetables and season with black
pepper.
6. Add the frozen peas and simmer for 10 minutes.
7. Reduce the heat and cook slowly for another 10 minutes.
8. Drain the rice and serve with the curry.
Notes
Serves 1
Nutrition facts
Serving size 455 vegetarian
Per Serving
| Kcal: | 128 kcal |
| Kjoule: | 535 Kjoule |
| Fibers (g): | 2.6g |
| Sodium (mg): | 0.1mg |
| Carbs: | 23.1g |
| Sugar (g): | 6.3g |
| Fat: | 1.8g |
| Saturated fat (g): | 0.2g |
| Proteins: | 3.5g |
