Autumn Vegetable Curry

Ingredients

• 1 large parsnip, diced
• 2 carrots, peeled and diced
• 200g swede, peeled and diced
• 1 red onion, diced
• 2 leeks, chopped
• 2 garlic cloves, crushed
• 1 tbsp madras curry paste
• 2 tbsps tomato puree
• 1 x 400ml can reduced-fat coconut milk
• 1 tsp vegetable stock powder
• 1 red chilli, chopped
• 160g fresh peas or fine beans

Cooking Instructions

1. Heat a non-stick wok and dry-fry the vegetables with the garlic for 5-6 minutes.
2. Stir in the curry paste and tomato puree and continue cooking for a further 5 minutes.
3. Add the coconut milk, stock powder and chopped chilli. Simmer gently for 15 minutes to allow the vegetables to soften, adding a little water if required.
4. Two minutes before serving, stir in the peas or beans and heat through.
5. Serve with a low fat naan bread per person.

Tips

This is a good recipe for using up vegetables. You can make it in advance and freeze in portions.