industry health club recipes

VEGETABLE CURRY

Serving Size: 4 person(s)
Preparation Time: 10 Minutes
Cooking Time: 30 Minutes

Ingredients:

1 Tbsp olive oil
130g canned chickpeas, drained
1/2 red onion, sliced
1/2 cup chopped cauliflower
1/2 cup chopped green beans
1/2 cup chopped pumpkin
1 cup cherry tomatoes
2 - 3 Tbsp good quality curry powder
1 1/2 cups chicken stock

Method:

Heat a saucepan to a medium heat with the oil. Add the onions in and cook until slightly softened. Add the curry powder and cook for about 3 minutes. Add each vegetable in one at a time and cook for about 30 seconds before adding the rest. Pour the stock in and allow to simmer for 20 minutes or until vegetables are cooked through.
Serve on a bed of rice or with some naan bread.

Nutritional Information:

Kilojoules: 460kj
Carbohydrate: 8.5g
Total fat: 5.9g
Saturated Fat: 0.8g
Protein: 4.0g
Fibre: 4.0g
Sodium: 1551mg
GI: Low

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