How to Make Veggie Curry

Ingredients

• 90 g quick cook brown rice
• Spray oil
• 2 spring onions, thinly sliced
• 20 g piece fresh ginger, peeled and finely chopped
• 1 garlic clove, crushed
• 2 fresh or dried kaffir lime leaves, thinly sliced if fresh (see right), plus extra to garnish
• 1 aubergine, cut into small chunks
• 1 carrot, sliced diagonally
• 3 tbsp balti paste
• 400 g can no added salt chopped tomatoes
• 1 sweet potato, peeled and cut into 2 cm chunks
• 1 red chilli, thinly sliced
• 150 low-fat natural yogurt, plus 2 tbsp to serve

1. Cook the rice according to the pack instructions.
2. Meanwhile, spray a large non-stick pan with oil and set over a medium-high heat. Add the spring onions, ginger, garlic and kaffir lime leaves. Cook, stirring, for 5 min.
3. Add the aubergine and carrot, stirring to combine, then cook for 5 min. Add the balti paste and the tomatoes and stir. Add the sweet potato and 200 ml water and bring to a simmer. Simmer for 15–20 min until the sweet potato is soft, then stir through the chilli, reserving a little to garnish. Remove the curry from the heat and stir through the yogurt.
4. Serve the curry with the rice. Drizzle each serving with 1 tbsp yogurt and garnish with extra kaffir lime leaves and the reserved chilli.