Vegetarian Curry

As we stayed out all afternoon today and didn't get back until after 19:30, it was just as well I had planned to serve up leftovers this evening. Adding a tin of mixed beans and some spices to the ratatouille, I turned it into a vegetable curry. However, I will set out how you would make it from scratch below. 

 

Serves 2

Syn Free on Extra Easy

½ courgette, chopped

½ aubergine, chopped

1 tomato, cut into eight pieces

½ red pepper, chopped

½ onion, chopped

125ml passata

2 tsp ground cumin

1 tsp ground coriander

1 tsp ground turmeric

2 tsp ground cinnamon

2 tsp chilli flakes

a few sprigs of fresh thyme, leaves removed

tin of Indian mixed bean salad in water (Morrison's)

Sauté the onion in Fry Light for a few minutes, then add the courgette, aubergine and red pepper. Cook for a few more minutes. Add the tomato to the vegetables with the passata, mixed beans, bouillon powder, spices and thyme. Cook for 10 minutes or so, until the vegetables are done to your liking. Serve with rice.