Vegetable and fruit curry Recipe: Low Fat, Low Sugar

Serves 4

3 tablespoons olive oil

2 onions, sliced

1 teaspoon chilli powder

1 tablespoon ground coriander

1 inch piece of fresh ginger, peeled and chopped

salt to taste

4 courgettes, sliced

2 carrots, sliced

1 aubergine, sliced

4 oz sweetcorn

2 peaches, sliced

4 oz seedless grapes

1 eating apple, sliced

1 8oz can tomatoes

4 green chillies

• Fry the onions in the oil until soft, then add the chilli powder, coriander, ginger and salt and fry for 2 minutes.
• Add the courgettes, carrots and aubergine and cook for 5 minutes, stirring occasionally.
• Add the sweetcorn, fruit, tomatoes and chillies.
• Cover and simmer for 20 minutes.
• Remove the lid and simmer for a further 5 minutes until the sauce is thick.

• Add cauliflower florets to the vegetables.
• Add cubed potatoes to the vegetables.
• There is then no need to use rice, unless a much more substantial dish is required.