Low-fat Multi-Coloured Curry

Vegan

Delicious filling dish for those wanting a delicious healthy curry which is very low-fat

Serves:

Time:

45 mins

Gluten free

No nuts

No sesame

No soya

Reduced fat

Reduced sugar

Ingredients:

Low-calorie oil spray
1 cup of water
1/2 red onion, sliced
1 large clove garlic, crushed
2 tbsp cumin seeds
1 tsp tumeric
1/2 tsp ground corriander
1/2 tsp cinammon
1/2 tsp paprika
200g/7 oz butternut squash, peeled and cubbed
1 beetroot, peeled and cubbed
1 can chickpeas, drained
1 yellow pepper, cubbed
1 can chopped tomatoes
Handful of spinach leaves, roughly chopped
Salt and pepper to taste

Method:

1. Put a large saucepan on the hob and cover the bottom with squirts of oil spray (around 6). Add in the onion and garlic and stir with a wodden spoon. Make sure heat is not too high.

2. Mix in the spices and stir well for a minute, before adding the chickpeas, butternut squash and beetroot and yellow pepper.

3. Pour in the cup of water and chopped tomatoes, bring to the boil, then cover.

4. Simmer for 30 mins, adding spinach leaves 5 mins from the end. Seaon to taste and serve with brown rice.