Wok-fried vegetable curry recipe

  • Serves 4
  • 15 mins to prepare and 20 mins to cook, 20 mins to cool
  • 101 calories / serving
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Heat the vegetable oil in a wok and cook the garlic and ginger for one minute.

Add the carrots and cauliflower and cook for two minutes. 

Add the courgettes and then the spices and toss the wok to coat all the vegetables.

Pour in the stock and season, then leave to simmer for 5-10 minutes until the vegetables are just tender and the stock has reduced.

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  • Ingredients

  • 2tbsp vegetable oil
  • 1 garlic clove, finely sliced
  • 1tbsp fresh ginger, cut into fine matchsticks (julienne)
  • 2 carrots, peeled and sliced
  • 1 head cauliflower, broken into small florets
  • 2 courgettes, sliced to thickness of pound coins
  • ½tsp turmeric
  • 1tsp ground coriander
  • ½tsp ground cumin
  • 200ml vegetable stock
  • salt
  • pepper
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  • Energy 420kj 101kcal 5%
  • Fat 7g 10%
  • Saturates 1g 5%
  • Sugars 6g 6%
  • Salt 0.7g 12%

of the reference intake
Carbohydrate 6.7g Protein 4.1g Fibre 4.3g


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