Avoid unhealthy takeaway temptation with this filling yet low calorie curry.
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|
|Healthy Fats & Oils||0.2|
|Total fat||4.8 g|
|- Saturated fat||1 g|
|Total carbohydrates||48 g|
|- Total sugars||26.1 g|