Nutrition Info (Per Serving)

417kcal Energy

59g Carbohydrate

6.3g Protein

29g (of which Sugar)

15g Fat

10g Fibre

6.2g (of which Saturated Fat)

1g Salt

Ingredients

1 tbsp oil

1 large onion, finely chopped

2 small sweet potatoes, cut into bite sized pieces (400g)

3 small carrots, cut into bite sized pieces (250g)

2 red eating apples, grated

2 low sodium stock cubes

180g pack kale

35g butter

4 tbsp plain flour (60g)

4 tsp mild curry powder

½ tsp chilli flakes

100g tomato ketchup

Heat the oil in a large saucepan and fry the onion for 5-6 minutes until softened and golden. Add the sweet potato, carrot and apple. Dissolve the stock cubes in 1 litre boiling water and add to the pan, simmer, covered, for 10 minutes. Add the kale and cook for a further 5 minutes.
Meanwhile, melt the butter in a small saucepan and stir in the flour, curry powder and chilli flakes, cook for 1-2 minutes then stir in the ketchup to form a thick paste.
When the vegetables are tender, add a 2-3 ladleful’s of the stock and blend into the curry paste, add this paste back to the vegetable pan and cook for 2-3 minutes to thicken. Season to taste.
Serve with cooked basmati rice.

Swap the sweet potato with squash. Sprinkle with a little Shichimi Togarashi seasoning to serve.

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