- 3 tbsp. of vegetable or olive oil
- 175mls water
- 125g sweet potatoes, parboiled
- 125g aubergine
- 1 medium green pepper (120g)
- 100g carrots
- 1 medium red onion
- 1 mild chilli, deseeded, finely chopped (if you prefer a little kick
do not discard the seeds)
- 1 large clove of garlic, peeled and finely chopped
- 10g fresh ginger, peeled and finely chopped
- 2-3 curry leaves
- 1 tbsp. of garam masala
- ½ tsp. turmeric powder
- ½ tsp. cumin powder
- 400g of chopped tomatoes
- 100mls ProZero
- 100mls permitted coconut milk
- 2 tbsp. coriander, chopped
- Wash and prepare all the vegetables. Chop the vegetables into similar sizes (between ½–1 inches).
- Parboil the sweet potatoes for approximately 5 minutes. Be careful not to overcook as sweet potato can lose its shape easily. Once cooked, drain and cool in ice cold water until required.
- Heat the oil in a pan; once the oil is hot add the onions and fry for about
2 minutes, until golden.
- Add the chilli, garlic, ginger, curry leaves and salt and pepper to the onions and stir for a further minute. Add 75mls of water and cook for 1 minute on a medium heat.
- Add garam masala, turmeric and cumin powder to the mixture and stir.
Cook for 2-3 minutes, stirring occasionally to stop from burning.
- Add the aubergine, green pepper, carrots and stir; cook for 2 minutes coating the vegetables in spices, then add sweet potato and stir; cook for 2-3 minutes.
- Add the tomatoes, ProZero and coconut milk to the mixture and stir well.
- Bring to the boil and add 100mls of hot water; reduce the heat and simmer until the sauce reduces and thickens and the vegetables are cooked through. (About 20-30 minutes, stirring occasionally should be sufficient).
- Once the sauce is at the correct consistency add the chopped coriander, taste and add extra seasoning if desired.
ProZero is a food for special medical purposes and must only be used under strict medical supervision