Low-Fat, Low-Cal Indian Vegetable Curry

• 3 tablespoons water
• 1 tablespoon vegetable bouillon granules
• 2 garlic cloves, crushed
• 1 medium onion, finely chopped
• 1 small apple, peeled cored and diced
• 1 teaspoon chili powder
• 1 teaspoon ground ginger
• 1 teaspoon turmeric powder
• 100 g green beans, sliced
• 200 g cauliflower, broken into small florets
• 100 g carrots, sliced
• 100 g potatoes, diced
• 300 ml water
• 1 teaspoon tomato puree
• 20 g sultanas
• 1 pinch salt

1. Mix water & bouillon, heat in a large pan and stir fry garlic, onion, and apple for 5 minutes.
2. Add chili, ginger & turmeric and continue to stir fry gently for a further minute.
3. Add green beans, cauliflower, carrots and potatoes plus 300 ml water.
4. Stir in tomato puree, sultanas and a pinch of salt. Bring to the boil, reduce heat, cover and simmer for 35 - 40 minutes.

water, vegetable bouillon granules, garlic, onion, apple, chili powder, ground ginger, turmeric powder, green beans, cauliflower, carrots, potatoes, water, tomato puree, sultanas, salt

Taken from www.food.com/recipe/low-fat-low-cal-indian-vegetable-curry-136392 (may not work)