Quick vege tomato curry

A quick tomato-based curry

SERVES 4
TIME TO MAKE 5 - 15 mins
MEAL TYPE Dinner
SERVES 4
TIME TO MAKE 5 - 15 mins
MEAL TYPE Dinner

Method

  1. Heat a non-stick frying pan over medium heat.
  2. Add a little water, broccoli and cauliflower. Steam for 3 minutes. Add beans, mushrooms, canned tomatoes, and tomato puree (to thicken it). 
  3. Add garam masala if you prefer a less sweet tasting dish. Cook 5 minutes until tender.

Tip

Change the flavour of the canned tomatoes to have the dish a different way, eg. Morrocan or Mexican. To turn into a full meal, serve with rice and chicken.

  • ½ head  
    broccoli (approx 200g), cut into florets
  • ¼ head  
    cauliflower (approx 200g), cut into florets
  • ½ bag  
    green beans (approx 150g), sliced (or use frozen beans)
  • 14 
    button mushrooms (130g), halved
  • 1 can 
    Indian flavoured tomatoes
  • 2 tbsp
    tomato paste
  • 2 tsp
    garam masala (optional)
Per serve
  • Energy
    252kJ
  • Total Fat
    0.8g
  • Saturated Fat
    0.1g
  • Total Carbohydrate
    8g
  • Dietary Fibre
    4.8g
  • Sodium
    126mg

Method

  1. Heat a non-stick frying pan over medium heat.
  2. Add a little water, broccoli and cauliflower. Steam for 3 minutes. Add beans, mushrooms, canned tomatoes, and tomato puree (to thicken it). 
  3. Add garam masala if you prefer a less sweet tasting dish. Cook 5 minutes until tender.

Tip

Change the flavour of the canned tomatoes to have the dish a different way, eg. Morrocan or Mexican. To turn into a full meal, serve with rice and chicken.