Low-Fat, Low-Cal Indian Vegetable Curry - cooking recipe

Ingredients

3 tablespoons water
1 tablespoon vegetable bouillon granules
2 garlic cloves, crushed
1 medium onion, finely chopped
1 small apple, peeled cored and diced
1 teaspoon chili powder
1 teaspoon ground ginger
1 teaspoon turmeric powder
100 g green beans, sliced
200 g cauliflower, broken into small florets
100 g carrots, sliced
100 g potatoes, diced
300 ml water
1 teaspoon tomato puree
20 g sultanas
1 pinch salt

Preparation

Mix water & bouillon, heat in a large pan and stir fry garlic, onion, and apple for 5 minutes.
Add chili, ginger & turmeric and continue to stir fry gently for a further minute.
Add green beans, cauliflower, carrots and potatoes plus 300 ml water.
Stir in tomato puree, sultanas and a pinch of salt. Bring to the boil, reduce heat, cover and simmer for 35 - 40 minutes.