Vegan vegetable curry

"This vegan vegetable curry recipe is sure to brighten up any mealtime with its tasty combination of warming spices and vegetables, including aubergine, courgette, spinach and peas"
Prep time:
5 min
Cook time:
50 min
Servings:
4 people

Health Score

High
Medium
Low
9.1 / 10
High score

Glycemic Index

Index
56
Moderate
Load
45
High

Nutrition per serving:

Calories423.02 kcal21%
Fat5.87 g8%
Carbs81.06 g31%
Sugars8.78 g10%
Protein12.68 g25%
Sodium308.32 mg15%
Fiber8.44 g30%
Percent Daily Values based on a 2,000 calorie diet.
Glycemic Index
56
Moderate
Glycemic Load
45
High

Ingredients

1 tbsp vegetable oil
1 large onion, finely chopped
5cm piece ginger, finely chopped
2 garlic cloves, finely chopped
1 red chilli, finely chopped
1 heaped tsp ground cumin
1 heaped tsp ground coriander
1 heaped tsp ground turmeric
1 aubergine, chopped into 1cm pieces
400g tin chopped tomatoes
200ml vegan-friendly hot vegetable stock
1 courgette, chopped into 1 cm pieces
300g basmati rice
100g spinach
150g peas (fresh or defrosted if frozen)
chopped fresh coriander, to serve

Directions

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