Ingredients

Low-calorie cooking spray

2 onions, finely chopped

2 tsp garlic granules

2 tsp ground ginger

2 tbsp mild curry powder

500g potatoes, peeled and cut into small bite-sized pieces 

300g cauliflower/broccoli florets

1 red pepper, deseeded and cut into bite-sized squares

300g frozen peas

500ml passata

200ml water

1 tsp sweetener

Large handful each of mint and coriander, chopped, to serve

Method

1.           Spray a large non-stick frying pan with low-calorie cooking spray and place over a medium heat. Add the onions and stir-fry for 2-3 minutes.

2.           Add the garlic granules, ginger and curry powder and stir-fry for 20-30 seconds. Add the potatoes, cauliflower/broccoli, red pepper and peas and stir-fry for 2-3 minutes.

3.           Stir in the passata, water and sweetener and bring to the boil. Cover, reduce the heat to medium and cook, stirring occasionally, for 15-20 minutes, or until the vegetables are tender. Scatter with the chopped mint and coriander and serve with steamed dried basmati rice, if you like.