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Low-Fat, Low-Cal Indian Vegetable Curry

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Ingredients

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	3 tablespoons water
	1 tablespoon vegetable bouillon granules
	2 garlic cloves crushed
	1 medium onion finely chopped
	1 small apple peeled cored and diced
	1 teaspoon chili powder
	1 teaspoon ground ginger
	1 teaspoon turmeric powder
	100 g green beans sliced
	200 g cauliflower broken into small florets

Nutritional information

204.2

Calories

8 g

Calories From Fat

0.9 g

Total Fat

0.2 g

Saturated Fat

0 mg

Cholesterol

179.8 mg

Sodium

48.2 g

Carbs

10.6 g

Dietary Fiber

20.6 g

Sugars

6.1 g

Protein

3305g

Serving Size

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Low-Fat, Low-Cal Indian Vegetable Curry

Name: Low-Fat, Low-Cal Indian Vegetable Curry
Prep time: 20 min
Total time: 1 h 25 min
Yield: 2
Cuisine: Indian
Ingredients: : 3; : 1; : 2; : 1; : 1; : 1; : 1; : 1; : 100; : 200

Features:

Cuisine:

Indian

This recipe makes me feel nostalgic.

85 min
Serves 2
Easy

Ingredients

Directions

Low-Fat, Low-Cal Indian Vegetable Curry

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Steps

1 Done	Mix Water & Bouillon, Heat in a Large Pan and Stir Fry Garlic, Onion, and Apple For 5 Minutes.
2 Done	Add Chili, Ginger & Turmeric and Continue to Stir Fry Gently For a Further Minute.
3 Done	Add Green Beans, Cauliflower, Carrots and Potatoes Plus 300 Ml Water.
4 Done	Stir in Tomato Puree, Sultanas and a Pinch of Salt. Bring to the Boil, Reduce Heat, Cover and Simmer For 35 40 Minutes.