A low-fat and low-calorie vegetable curry that's made with Madras spice and yogurt
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Making your own pea stock
To make pea stock, put leftover pea pods in a large saucepan with half bunch each mint, thyme and parsley. Add enough water to cover, and some salt and black peppercorns. Gently bring to the boil and simmer for 35 mins, then strain. Chill for up to 5 days or freeze for up to a month.