Low Protein Vegetable Curry

This recipe is based on serving a family of 4 – Suitable for home freezing

INGREDIENTS

1 dessert spoon of Oil

1 tsp of suitable butter (or any other low protein alternative)
2 medium sized Onions

1 Courgette
2 Sweet Potatoes

1 Cauliflower
2 Garlic Cloves

50g Spinach

1 tsp of Tomato Puree
2 tsp of Garam Masala

1 tsp of Cumin
1 tsp of Coriander
1 tsp of Ginger

1 tsp of Turmeric
1 heaped tsp of Sugar
1 Chicken Stock Cube (100ml water)
1 tin of Chopped Tomatoes

250g Promin Low Protein Imitation Rice (based on 2 people)

METHOD

1. Heat the oil in a pan until it becomes hot, add half of the chopped onions and garlic and watch them sizzle as they go in.

2. Add in a teaspoon of butter and stir in until the onions become soft and a vibrant yellow colour before stirring in the sugar.

3. Add each teaspoon of spice in no particular order and combine the mixture until fully coated.

4. Pour in 100ml of chicken stock (meat free or vegetable stock pots can be used if you want to keep this recipe vegan) and allow to simmer for 5 minutes.

5. When you notice the mixture starts to reduce, stir in one teaspoon of tomato puree and stir in thoroughly. Set aside and allow to cool to at least room temperature before blending with a hand blender, or a food processor.

6. In this time chop the rest of the vegetables into different shapes, to add texture and variety to the dish.

7. Blend the cooked mixture in a food processor.

8. Using the same pan, to keep those spices alive, add in the remaining onion and courgettes and coat with what remains in the pan. Alongside this bring 1 litre of water to boiling point and add in the sweet potato and cauliflower. Boil the vegetables for around nine minutes, or until a knife can cut through the vegetables.

9. Drain the vegetables of the water and add into the pan of courgettes and onion.

10. Add the paste to the vegetables and coat evenly, after finally adding the spinach and a tin of chopped tomatoes.

11. Turn on a low heat and place a lid on the pan so that the curry marinades together whilst simmering away.

12. Meanwhile add 250g of Promin Low Protein Imitation Rice to a pan of boiling water (serves 2-3). Allow the rice to boil for approximately 5-6 minutes before draining the water.

13. Season the rice in a cullender and stir so that all the water is pushed out.

14. Finally season the curry to taste, with salt and pepper and serve.

15. Garnish with dried or fresh coriander leaf.