A warming, lightly spiced meal perfect for dinner or lunch. Serve with steamed brown or basmati rice to bulk up the meal a bit more as it's low in kilojoules to start with.
Recipe courtesy of Vaalia Yoghurt.
Prepare all vegetables.
Place onion and curry paste in large heavy based saucepan. Stir fry over medium heat for 5 minutes. Add carrot, potato and pumpkin and stir fry for a further few minutes until coated with paste.
Pour in tomatoes and stock. Cover and simmer for 20 minutes.
Add remaining vegetables and cook a further 10 minutes.
Remove from heat, spoon some of the sauce into a bowl, stir in 3 tablespoons of yoghurt and half the mango then return to the curry.
Reheat without boiling. Serve with raita (recipe follows) and cooked rice.
Fruity Cucumber Raita:
In a small bowl mix the remaining portion of the yoghurt, the remaining quarter cup of mango, the apple, cucumber, lemon juice and herbs and mix well.
Makes 4 servings
| Prep Time: | 10 mins |
| Cooking Time: | 45 mins |
| Ready in: | 1 hr 25 mins |
Suitable for: |
|
| Dinner, Lunch | |
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| Nutritional Information - Per Serve | |
| Kj | 1279 kj |
| Calories | 306 kcal |
| Fat | 8.8 g |
| Saturated Fat | 1.9 g |
| Total Carbohydrate | 38.5 g |
| Total Protein | 13.6 g |
| Fibre | 7.9 g |
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