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| Prep | 10 min | |
| Cook | 240 min |
Avoid unhealthy takeaway temptation with this filling yet low calorie curry.
Method
Heat the oil in a large saucepan over a medium heat. Add the onion, garlic, curry powder and cumin and cook for 2 minutes, or until the spices are fragrant. Stir in the tomatoes, chickpeas, sweet potato, carrot, capsicum, cauliflower, beans, sugar and season with salt and pepper.
Transfer to a slow cooker and cook for 4-6 hours. Alternatively, cook on the stove on a gentle simmer for 35-40 minutes, or until the sauce is rich and thick and the vegetables are cooked.
Serve warm with rice or multigrain bread and top with yoghurt.
Nutrition facts per serve
Makes 4 serves
Note: If food units vary from the book, be guided by the following food units.
| Meat & Protein | 0.8 |
| Bread & Cereals | 0.7 |
| Vegetables | 3.5 |
| Fruit | 0 |
| Dairy | 0.1 |
| Healthy Fats & Oils | 0.2 |
| Indulgences | 0 |
| Calories | 337 |
| Protein | 17.8 g |
| Total fat | 4.8 g |
| - Saturated fat | 1 g |
| Total carbohydrates | 48 g |
| - Total sugars | 26.1 g |
| Fibre | 21.5 g |
| Sodium | 680 mg |
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