Aromatic and flavoursome, the dish is topped with low fat yoghurt and served with rice or couscous.
Ingredients
Sweet potato, peeled,
600 g
Olive oil,
1 teaspoon(s)
Onion, any type,
1 medium, diced
Ginger, fresh,
1 tablespoon(s), grated
Indian curry paste,
1 tablespoon(s)
Cauliflower,
500 g, sliced
Vegetable liquid stock, salt reduced,
1.5 cup(s)
Red capsicum,
1 cup(s) chopped
Tomato,
1 cup(s) chopped
Natural yoghurt, low fat,
1 cup(s)
Cooking instructions
Heat some oil in a large pan. Add the olive oil, onion, ginger and curry paste and cook for 2-3 minutes, until aromatic.
Add the sweet potato, cauliflower, capsicum, stock and tomatoes. Stir in well and simmer with the lid on for 12-15 minutes, or until vegetables are softened.
Top with yoghurt and serve with rice or couscous.
| Nutrition details per portion |
| Energy | 222.3 cal
930.5 kJ |
| Total Fat | 3.6g |
| - Saturated Fat | - |
| - Monounsaturated Fat | - |
| - Polyunsaturated Fat | - |
| - Omega 3 Fat | - |
| - Trans Fat | - |
| Cholesterol | - |
| Sodium | 583.4mg |
| Total Carbohydrates | 32.8g |
| - Dietary Fibre | - |
| - Sugars | 18.7g |
| Protein | 11.4g |