Vegan Vegetable Curry
Peel and dice the onion and carrot. Wash and peel the potato and broccoli then dice into 2cm cubes. Finely chop the garlic.
Heat a non stick saucepan, add the oil and fry the onion and carrot until onion has become translucent. Then add the broccoli, potato, the cumin, turmeric, curry powder continuously stirring and cook for 4 minutes.
Add the soya milk, stir and cover, simmer for 15-20 minutes until the potato is tender. Remove the lid, add the peas and soy sauce and simmer for a further 3 minutes to thicken.
Swap to a vegetable curry to drastically cut down on the calorie content.