Low Salt, Low Fat, Low Cholesterol Hidden Veg Curry Sauce OAMC |
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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 10 |
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My partner has been put on a low salt, low fat, low cholesterol diet. Rather than using a creamy sauce this is spiced vegetables blended and even some of my veg phobic friends have enjoyed eating this and then been very surprised about the list of ingredients. Ingredients:
2 teaspoons olive oil |
3 teaspoons turmeric |
3 teaspoons ground cumin |
3 teaspoons ground coriander |
2 teaspoons cardamom pods |
2 medium onions, diced |
200 g butternut squash, chopped and roasted for 20 mins |
150 g carrots, sliced |
1 medium bell pepper, diced |
2 (8 ounce) cans chopped tomatoes |
150 g mushrooms, diced |
75 g split red lentils |
1 pint bouillon |
2 garlic cloves, minced |
2 courgettes, diced |
Directions:
1. Fry the spices in Olive oil for up to 3 mins, making sure not to burn them.
2. Remove the cardamom, and add the onion.
3. Add vegetables, lentils and bouillon, cook down for at least1 hour whilst stirring intermittently.
4. When all veg has softened cool for 5 minutes then blend. I usually add cooked cubed chicken/quorn and serve with rice, aloo gobi (221030) and naan.
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