Veggie Curry

Not so much a recipe made from scratch but at least from my store cupboard essentials. And most definitely healthy. I try to by lots of vegetables each week and usually have an endless supply of tins of chick-peas and jars of curry sauce. I cannot get enough of this meal, it is so tasty and so quick and easy to make after a busy day at work or a long gym session, when I just want something to eat that is warm, hearty and filling. Here is how I make it:

Ingredients: A selection of vegetables, I like to use sweet potato (usually half just for me), courgette (half), cauliflower, green beans (or sugar snap peas or mangetout), baby sweetcorn and a carrot.

Directions: I wash and cube the sweet potato (leaving the skin on) and cook it in the microwave for around 3 minutes. I wash and cut into small pieces the rest of the vegetables and like to julienne my carrot using a julienne grater. I then heat some 1-cal oil in a small wok and throw in all of the vegetables allowing them to stir-fry for a few minutes. I then pour in the curry sauce (half of the jar for me) - I'm currently using this one by Patak's (which happened to be the first I picked up when shopping, I love it so much I'm not sure there is any need to search out any other brand). Then a third of the tin of washed and drained chick-peas, and finally I throw in the cooked sweet potato and allow all of this to cook and heat for another couple of minutes.
I sometimes cook a small amount of brown rice but more often than not just eat as above, to keep my calorie intake down. And that is it - quick, tasty and healthy.


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