Ingredients

* Spray oil, a few bursts
    * 1 onion, peeled and chopped
    * 1 tablespoon curry powder
    * 1 tsp pepper powder
    * 2 teaspoons Tomato paste
    * 2 teaspoons lemon juice
    * 1 tablespoon Apricot jam or red currant jelly
    * 300ml (1/2pt) low-fat milk
    * 50g (2oz) raisins or sultanas
    * 400g (14oz) carrots, peeled and sliced
    * 400g (14oz) cauliflower, broken into florets
    * 400g (14oz) potatoes, peeled and diced

Method

   1st Spray a large skillet with oil and add the onion. Fry gently for a few minutes without browning. Add the curry powder and add pepper and a further 2-3 minutes.
   2nd Add the tomato paste, lemon juice, jam or jelly, milk and raisins or sultanas. Bring to a boil and then let simmer, uncovered, for 10 min.
   3rd In the meantime, cook the vegetables in a pot of boiling water for 5-10 minutes frying pan until they are soft, adding shredded green cauliflower leaves, if at all, for the last second
   4th Drain the vegetables and stir them into the curry sauce. Simmer until all vegetables are tender, topping up with extra milk sauce, if boils dry. Serve with basmati or brown rice curry.


Nutrition information per serving

    * 249 Calories (kcal)
    * Fat 3.0g
    * Saturated fat 0.9g

This nutrition information is only a guide and is at 2,000 calories per day. For more information about healthy nutrition, please visit the Food Standards Agency website.

Guideline Daily Amount of 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g of salt.