Green vegetable curry
Easy to make and packed with healthy ingredients, our flavoursome green vegetable curry is a crowd-pleasure.
This green vegetable curry recipe was created in partnership with the Heart Foundation. Start by placing the chilli, spring onion, garlic, coriander, cumin, turmeric, oil and two tablespoons of water in a food processor. Process until almost smooth. Then transfer to a small bowl.
Next cook the rice in a large saucepan of boiling water for 25 to 30 minutes or until tender. Then drain well. While the rice is cooking, heat a large saucepan over medium heat. Add the onion and a tablespoon of water and cook, stirring, for three minutes or until the onion softens. At the cauliflower, pumpkin, chickpeas, capsicum, and chilli mixture and cook, stirring, for one minute or until aromatic. Add the evaporated milk and bring to a boil.
Reduce the heat to low and simmer, covered, for 10 minutes or until the vegetables are tender. Divide the rice and curry among serving bowls. Top with cashews and extra coriander. Try this tasty green vegetable curry for a wholesome and comforting meal.
- 3 medium green chillies, chopped
- 1 spring onion, finely chopped
- 3 garlic cloves, finely chopped
- 1/4 cup coriander leaves
- 1/2 tsp ground cumin
- 1/4 tsp ground turmeric
- 1 tbs olive oil
- 3/4 cup (150g) brown rice
- 1 brown onion, finely chopped
- 500g cauliflower florets
- 600g butternut pumpkin, seeded, peeled, chopped
- 400g can Coles Chick Peas, rinsed, drained
- 1 medium red capsicum, seeded, coarsely chopped
- 1 1/4 cups (310ml) light evaporated milk
- 1 tbs unsalted roasted cashews, chopped
- 1/4 cup coriander leaves, extra
Place the chilli, spring onion, garlic, coriander, cumin, turmeric, oil and 2 tbs water in a food processor. Process until almost smooth.
Cook the rice in a large saucepan of boiling water for 25-30 mins or until tender. Drain well.
Meanwhile, heat a large saucepan over medium heat. Add the onion and 1 tbs water and cook, stirring, for 3 mins or until the onion softens. Add the cauliflower, pumpkin, chickpeas, capsicum and chilli mixture and cook, stirring, for 1 min or until aromatic.
Add the evaporated milk and bring to the boil. Reduce heat to low. Simmer, covered, for 10 mins or until the vegetables are tender.
Divide the rice and curry aming serving bowls. Top with cashew and extra coriander. Season with pepper to serve.
Coles has partnered with the Heart Foundation to provide this content to you and help Australians live healthier and happier lives.
For personalised heart health information and support, contact the Heart Foundation Helpline 13 11 12.
Energy 2014kJ/485 cals (23%) Protein 22g (44%) Fat 11g (16%) Sat Fat 2.4g (8%) Sodium 312mg (16%) Carbs 64 (21%) Sugar 23g (27%) Dietary Fibre 15g (50%)
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