CURRIED VEGETABLES Preparation time: 15 minutes | Cooking time: 25 minutes 1/4 cup water 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon garam masala 1 teaspoon curry powder 1 medium brown onion, chopped finely 410g can no-salt-added tomatoes 1 3/4 cups water, extra 4 baby potatoes, quartered 2 medium carrots, chopped finely 300g cauliflower, chopped finely 60g sugar snap peas 375g broccoli, chopped finely 4 small yellow squash, halved

Heat the water in large saucepan; stir in spices and onion. Simmer until mixture is reduced by half.

Add undrained crushed tomatoes, the extra water, potato, carrot and cauliflower. Bring to boil; simmer, covered, for about 10 minutes or until potato is just soft. Add peas, broccoli and squash; simmer, covered, further 5 minutes or until liquid is reduced slightly and vegetables are soft.

Serves 2.

Per serving: 2.5g fat; 329 calories.

STORE: Curry can be made a day ahead and refrigerated, covered.

The Healthy Heart Cookbook, The Australian Women's Weekly Cookbooks