Kirsty
03-23-2001, 06:54 AM
Vegetable Curry
serves 4
0 points per serving (so you can eat it all!).
Ingredients:
spray oil
onion, sliced
2 cloves garlic, crushed
2.5 cm ginger, grated
red chilli, de-seeded and chopped
teaspoon of turmeric
large can of chopped tomatoes
225g of fresh or frozen french or runner beans cut into 1 cm pieces
250 ml of stock made with a vegetable stock cube
2 fresh tomatoes, cut into wedges
salt and pepper to season
How to do it:
Spray large non-stick frying pan with the spray oil and cook the onion, garlic, ginger and the chilli for 4-5 mins, stirring occasionally.
Stir in the turmeric and fry for further 1-2 mins. Add the chopped tomatoes, the beans and the stock. Bring to the boil and simmer for 20 mins until the beans are tender.
Add the tomato wedges and simmer for 3-4 mins more. Season with salt and pepper.
eh voila! hope that made sense. if you serve it with rice then don't forget to add the points...
kirsty
serves 4
0 points per serving (so you can eat it all!).
Ingredients:
spray oil
onion, sliced
2 cloves garlic, crushed
2.5 cm ginger, grated
red chilli, de-seeded and chopped
teaspoon of turmeric
large can of chopped tomatoes
225g of fresh or frozen french or runner beans cut into 1 cm pieces
250 ml of stock made with a vegetable stock cube
2 fresh tomatoes, cut into wedges
salt and pepper to season
How to do it:
Spray large non-stick frying pan with the spray oil and cook the onion, garlic, ginger and the chilli for 4-5 mins, stirring occasionally.
Stir in the turmeric and fry for further 1-2 mins. Add the chopped tomatoes, the beans and the stock. Bring to the boil and simmer for 20 mins until the beans are tender.
Add the tomato wedges and simmer for 3-4 mins more. Season with salt and pepper.
eh voila! hope that made sense. if you serve it with rice then don't forget to add the points...
kirsty