Coconut Vegetable Curry Low Fat

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Adapted from recipe in super food ideas magazine. this is very low fat as onions are sautéed in vegetable stock instead of olive oil.

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Steps

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Heat stock and saut onion , garlic & ginger for 5 minutes until soft.

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Add cumin & cayenne , cook stirring for 30 seconds or until aromatic.

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Add sweet potato , potato , carrots and celery with 1 / 4 cup more stock.

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Reduce heat to medium low and cover and cook for 10 minutes , vegetables will still be firm.

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Increase heat , add zucchini , broccoli , tomatoes , kidney beans and another 3 / 4 cup of stock , bring to the boil then reduce heat to medium , cover and cook a further 12-15 minutes until vegetables are tender.

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Add coconut evaporated milk , reheat and serve in bowls with parsley.

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Ingredients

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vegetable stock, onion, garlic cloves, ginger, ground cumin, cayenne pepper, sweet potato, potatoes, carrot, celery, zucchini, broccoli, tomatoes, kidney beans, evaporated skim milk, flat leaf parsley