Vegetables

  • Complexity: easy
  • Origin: Indian

Potato Curry

Ingredients

Fry Light, for spraying | 681g / 1 1/2 lb waxy potatoes (eg, Maris Peer or Charlotte), cut into large chunks | 2 onions, quartered | 3 garlic cloves, crushed | 1 tsp garam masala | 1/2 tsp ground turmeric | 1/2 tsp ground cumin | 1/2 tsp ground coriander | 1" ginger root, grated | 1 red chilli, seeds removed & chopped | 227g/8 oz cauliflower, cut into florets | 4 tomatoes, peeled & quartered | 85g/3 oz frozen peas | 2 tbsp freshly chopped coriander | 284ml / 1/2 pt stock made with Vecon | shredded fresh coriander, to garnish
  • Complexity: medium
  • Origin: Indian

Potato & Mango Curry

Ingredients

Dressing: | 2 tbsp soured cream | 1 mango, cut into 1/2" cubes | 2 tbsp very low fat natural yogurt | 1 tsp fresh mint, chopped | 1 tsp lime juice | fresh coriander & lime wedges, to garnish | Curry: | 2 onions, sliced | 2 garlic cloves, crushed | 2 level tsp medium curry powder | 454g/l lb potatoes, cut into 1/2" cubes | 1 tbsp mango chutney | salt & ground black pepper

Pepperonata

Ingredients

908g/2 lb mixed peppers | 2 onions, finely sliced | 4 garlic cloves, crushed | 2 x 397g/14 oz cans chopped tomatoes | 1 tsp Schwartz Mediterranean Mixed Herbs | 1/4 tsp paprika | salt & ground black pepper

Parsnip & Leek Cakes

Ingredients

454g/1 lb leeks, chopped | 454g/1 lb parsnips, chopped | 57g/2 oz wholemeal bread made into breadcrumbs | salt & ground black pepper | 1 tsp curry powder (optional) | 1 tsp ground coriander | 1 egg, beaten | Fry Light, for spraying

Vegetarian dish from Ireland.

Mushroom Balti

Ingredients

454g / 1 lb potatoes, peeled & cubed | 312g / 11 oz button mushrooms | 2-3 carrots, sliced | 2 onions, sliced | 2 garlic cloves, crushed | 4 tbsp balti curry paste | 3 courgettes, thinly sliced | 1 yellow pepper, deseeded & sliced | 1 red chilli, seeds removed & chopped | 198g/7 oz can chopped tomatoes | 142ml / 1/4 pt water | very low fat natural yogurt | 2 tbsp freshly chopped coriander, to serve

Very piquant Pakistan recipe.

Middle Eastern Style Green Beans

Ingredients

1 large onion, finely sliced in half rings | 1/4 tsp cayenne pepper | 1/2 tsp allspice | 1 tsp ground cumin | 2 garlic cloves, crushed | 454g/l lb fine green beans, cut into 3cm lengths | 198g/7 oz can chopped tomatoes | salt & ground black pepper

Ginger & Orange Saucy Courgettes

Ingredients

1 tbsp Worcestershire sauce | 2 tbsp water | zest & juice of 1 large orange | zest & juice of 1/2 lemon | 1 level tsp cornflour | 340g/12 oz courgettes | 4 spring onions, chopped | 2" piece of ginger, finely chopped | 2 tbsp cider or white wine vinegar | 1 tbsp soy sauce | 3 tsp artificial sweetener

Fancy Veggie Rosti

Ingredients

340g/12 oz potatoes, grated | 170g/6 oz sweet potato, grated | 283g/10 oz parsnips, grated | 3 spring onions, chopped finely | small onion, chopped | handful freshly chopped coriander | 1 egg, beaten | salt & ground black pepper | Fry Light, for spraying

Chunky Winter Vegetable Stew

Ingredients

1 onion, chopped | 426ml / 3/4 pt stock made with Vecon | 2 garlic cloves, chopped | 3 turnips, chopped | 2 carrots, sliced | 283g/10 oz parsnips, sliced | 454g/ 1 lb potatoes, peeled & chopped | 85g/3 oz red lentils | 2 x 397g/14 oz cans chopped tomatoes | 227g/8 oz mushrooms, quartered | 1 tsp dried or 1 tbsp freshly chopped basil | 1 tsp dried or 1 tbsp freshly chopped oregano

Cheesy Garden Casserole

Ingredients

113g/4 oz broccoli, chopped | 113g/4 oz cauliflower, cut into florets | 113g/4 oz carrots, sliced | 113g/4 oz courgettes, sliced | 113g/4 oz green beans, cut into 1" pieces | 340g/12 oz cooked brown rice | freshly ground black pepper | 1 tsp dried oregano | 397g/14 oz can chopped tomatoes | 113g/4 oz reduced fat cheddar cheese, grated

Cheese & Chive Baked Potatoes

Ingredients

4 x 227g/8 oz baking potatoes | 57g/2 oz quark skimmed milk soft cheese | 3 tbsp freshly chopped chives | 57g/2 oz sweetcorn, canned | 1 tbsp very low fat natural fromage frais | ground black pepper | 42g / 1 1/2 oz reduced fat cheddar cheese, grated

Cauliflower & Cheese Bake

Ingredients

1 small cauliflower, cut into floretsx | 1 egg, beaten | 198g/7 oz very low fat natural yogurt | 1 tbsp dried onions | 2 tbsp freshly chopped parsley | 28g/1 oz reduced fat cheddar cheese, grated | pinch of mustard powder | 60ml/4 tbsp skimmed milk

Carrot & Parsnip Patties

Ingredients

2 medium carrots, chopped | 142g/5 oz parsnip, chopped | salt & ground black pepper | 1 small onion, finely chopped | 28g/1 oz reduced fat cheddar cheese, grated | 1 egg, beaten | 1/4 top cumin seeds, crushed | 57g/2 oz fresh wholemeal breadcrumbs

Cabbage Parcels

Ingredients

12 large cabbage leaves, stalks removed | Fry Light, for spraying | 1 onion, chopped | 1 carrot, coarsely grated | 170g/6 oz potato, coarsely grated | 283g/10 oz mushrooms, sliced | 2 tbsp soy sauce | good pinch dried thyme | 1 tbsp tomato ketchup | salt & ground black pepper

Bubble & Squeak

Ingredients

454g/1 lb floury potatoes (eg, Maris Piper or King Edward) | 227g/8 oz Savoy cabbage | Fry Light, for spraying | 2 leeks, chopped | 1 garlic clove, crushed | 227g/8 oz smoked tofu, cubed | salt & ground black pepper | shredded cooked leek, to garnish

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