Vegetable Curry 

• 2 cups prepared chopped vegetables of choice e.g. carrot, mushrooms, cauliflower, capsicums, pumpkin, zucchini
• 3 tbsp oil
• 1 large onion, diced
• 4 tsp of garlic purée
• 2 tbsp tomato purée
• 2 tsp chilli powder
• 1 bunch coriander, chopped
• 2 tsp ground cumin
• 2 tsp turmeric
• 2 tsp ground coriander
• 2 tsp ground ginger
• 400 g can chopped tomatoes
• 1 cup of water or stock

• 2 cups Loprofin Rice

1. Fill a large pot ¾ full with water and bring it to the boil, then add 1 tsp of oil and the Loprofin Rice. Return to the boil, stirring, reduce the heat slightly and cook for 10-12 minutes, stirring occasionally to prevent the rice from sticking together.
2. In a separate large pan, heat oil and sauté the onions in oil until soft. Add the garlic, chilli, tomato purée, ½ the bunch of chopped coriander and your choice of vegetables.The harder vegetables (carrots & pumpkin etc) will need a longer time for cooking, therefore add these first. Stir the vegetables until soft.
3. Add all of the spices: ground cumin, turmeric, chilli powder, ground coriander and ground ginger and stir for a few minutes. Pour in the chopped tomatoes and water. Cook until all of the vegetables are tender and the sauce has been reduced and thickened.
4. Finish the dish by adding a handful of chopped fresh coriander and serve with the Loprofin Rice.

#Everybody’s low protein diet is different. Always check with your dietitian regarding suitability of particular ingredients in recipes.