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Ingredientes
- 2 Tbsp. Vegetable oil
- 1 med Onion, minced
- 2 x Cloves garlic, minced
- 3 Tbsp. Curry pwdr
- 1 lb Carrots, peeled and sliced
- 1/2 lb Mushrooms
- 1 sm Cauliflower broken into florets
- 2 Tbsp. Tomato puree
- 10 ounce Minced tinned tomatoes
- 1 x Vegetable stock cube, dissolved in 1pt/570g boiling water
- 8 ounce Tinned chick peas Salt and pepper
Direcciones
- 1. Heat the oil in a large pan and gently fry the onions for 2 min. Add in the garlic and curry pwdr, stir and leave to cook gently for 2 min.
- 2. Add in the carrots, mushrooms and cauliflower florets and gently fry.
- 3. Add in the tomato puree, tinned tomatoes and stock, then bring to the boil.
- 4. Leave to simmer gently for 20 min, then stir in the chick peas.
- Season to taste.
- Serve with boiled rice or possibly jacket potato
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 285g | |
| Recipe makes 4 servings | |
| Calories 153 | |
| Calories from Fat 70 | 46% |
| Total Fat 7.96g | 10% |
| Saturated Fat 0.69g | 3% |
| Trans Fat 0.18g | |
| Cholesterol 0mg | 0% |
| Sodium 350mg | 15% |
| Potassium 725mg | 21% |
| Total Carbs 19.79g | 5% |
| Dietary Fiber 6.2g | 21% |
| Sugars 8.38g | 6% |
| Protein 4.23g | 7% |
