Note: Everybody’s low protein diet is different. Always check with your dietitian regarding suitability of particular ingredients in recipes.

Vegetable Curry

Nutricia

Servings :

Ingredients

2 cups prepared chopped vegetables of choice e.g. carrot, mushrooms, cauliflower, capsicums, pumpkin, zucchini
3 tbsp oil
1 large onion, diced
4 tsp of garlic purée
2 tbsp tomato purée
2 tsp chilli powder
1 bunch coriander, chopped
2 tsp ground cumin
2 tsp turmeric
2 tsp ground coriander
2 tsp ground ginger
400 g can chopped tomatoes
1 cup of water or stock
2 cups Loprofin Rice

Fill a large pot ¾ full with water and bring it to the boil, then add 1 tsp of oil and the Loprofin Rice.
Return to the boil, stirring, reduce the heat slightly and cook for 10-12 minutes, stirring occasionally to prevent the rice from sticking together.
In a separate large pan, heat oil and sauté the onions in oil until soft.
Add the garlic, chilli, tomato purée, ½ the bunch of chopped coriander and your choice of vegetables. The harder vegetables (carrots & pumpkin etc) will need a longer time for cooking, therefore add these first.
Stir the vegetables until soft.
Add all of the spices: ground cumin, turmeric, chilli powder, ground coriander and ground ginger and stir for a few minutes.
Pour in the chopped tomatoes and water.
Cook until all of the vegetables are tender and the sauce has been reduced and thickened.
Finish the dish by adding a handful of chopped fresh coriander and serve with the Loprofin Rice.