Method
Step 1
Place all the spice paste ingredients into a food processor and blitz until a paste forms.
Step 2
Transfer the paste to a saucepan, over a medium heat and cook for 2 minutes.
Step 3
Add the onion, baby corns, pepper, mushrooms, butternut squash and courgette to the paste and cook for a further 5 minutes or until vegetables begin to soften.
Step 4
Pour the chopped tomatoes and water into the saucepan and allow to simmer for 20 minutes or until the fluid has reduced.
Serving suggestion: Serve with low protein rice or low protein naan breads.
This recipe has been specifically designed for a low protein diet. Refer to labels for allergen and other product information.
Ingredients
- For this recipe you will need a food processor.
- For the spice paste:
- ½ tsp Mustard seeds
- 1 Bunch of fresh coriander leaves
- 4 Dried curry leaves
- 1 tsp Garam Masala
- 1 tsp Brown sugar
- 1 tsp Dried coriander
- 1 tsp Cumin
- 1 tsp Cinnamon
- 1 tsp Cloves
- 1 tsp Turmeric
- 1 Red chilli, finely diced
- 3 Garlic cloves, crushed
- 4 tbsp Olive oil
- To make the curry:
- 1 Onion, finely diced
- 3 Baby corns, halved
- 1 Red pepper, diced
- 6 Mushrooms, stalks removed
- 100g Butternut squash, diced
- ½ Courgette, diced
- 400g Tinned chopped tomatoes
- 200ml Water
Table
