Vegetable Curry

Last updated on Wed, 14th Sep 2022

Syns: None
Serves: 8
Prep/Cooking Time: 60 mins

I decided with about 2 hours notice to cook something for the taster night at my Slimming World group. And for some reason I picked a vegetable curry – not something I had ever done before. And I’m not using any recipe, so it’s a bit of a voyage into the unknown. I just hope it turns out OK!

Ingredients

• A few squirts of Frylight or spray oil
• 2 large white onions, chopped finely
• 2 cloves of garlic, chopped finely
• 1 aubergine, diced
• 2 courgettes, diced
• 3 bell peppers, diced
• 200g mushrooms, chopped
• 2 cans of chickpeas
• 2 cans of chopped tomatoes
• 1 packet of passata
• 2 vegetable stock cubes, made up in 300ml of hot water
• 3 heaped teaspoons of ground cumin
• 3 heaped teaspoons of ground coriander
• 3 heaped teaspoons of ground turmeric
• 3 heaped teaspoons of curry powder
• 150g pot of fat-free natural yoghurt

Method

1. Add a few squirts of Frylight / spray oil into a pan, and then added the onions and garlic, and fry gently for a few minutes until softened.
2. Add the aubergine, courgettes, peppers and stir in.
3. Add all the spices. Reduce the quantities if you don’t like your curry too spicy, or ramp them up if you want to blow your mind!
4. Add the cans of tomatoes, passata and vegetable stock.
5. Add the chickpeas and mushrooms.
6. Stir, cover and simmer for 30 minutes. Taste, and if not spicy enough, add more spices.
7. Stir in some fat-free natural yoghurt just before serving. Be sure not to boil the curry once you’ve added the yoghurt or it’ll curdle!

Serve with rice, or just on it’s own. For the taster night, I’m taking along some Pataks Pappadums that are only 1½ syns each.