Cumin spiced vegetables

SERVES 4

PER SERVING

93 KCAL

1.3G FAT

PREPARATION TIME 5 MINUTES

COOKING TIME 20 MINUTES

1 red onion, chopped

1 garlic clove, crushed

1 teaspoon cumin seeds

1 teaspoon ground turmeric

300g diced root vegetables (swede, carrot, parsnip)

1 teaspoon vegetable stock powder

1 small red chilli, sliced

1 red pepper, deseeded and diced

1 yellow pepper, deseeded and diced

1 × 400g can chopped tomatoes

2 tablespoons 3% fat natural yogurt

freshly ground black pepper

fresh coriander to serve

1 Heat a non-stick frying pan, and dry-fry the onion and garlic until soft.

2 Add the spices and root vegetables and cook for 1–2 minutes. Add the stock powder, chilli, peppers and tomatoes and simmer gently for 20 minutes until the vegetables are soft.

3 Just before serving stir in the yogurt.

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TIP You can also serve with rice or naan as a meal in itself

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