June Guest recipe
Vegetable Curry
SERVES: 1
Mary McDermott from Slim at Home magazine
½ onion, chopped
1 carrot, sliced
Handful green beans, chopped
Handful cauliflower florets
2 tsp curry paste
300ml vegetable stock
2 tbsp frozen peas
4 tbsp Basmati rice and green salad, to serve
1 Place the onion, carrots, green beans and cauliflower in a saucepan. Blend the curry paste with a little vegetable stock and then add the rest of the stock.
2 Pour the stock over the vegetables and simmer gently.
3 Add the peas to the pan and cook until all the vegetables are cooked through.
4 Serve with 4tbsp cooked Basmati rice and a green salad.
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