Green vegetable curry

Easy to make and packed with healthy ingredients, our flavoursome green vegetable curry is a crowd-pleasure.

4

20m

30m

Ingredients

  • 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

Method

STEP 1

Place the chilli, spring onion, garlic, coriander, cumin, turmeric, oil and 2 tbs water in a food processor. Process until almost smooth. 

STEP 2

Cook the rice in a large saucepan of boiling water for 25-30 mins or until tender. Drain well. 

STEP 3

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. 

STEP 4

Add the evaporated milk and bring to the boil. Reduce heat to low. Simmer, covered, for 10 mins or until the vegetables are tender. 

STEP 5

Divide the rice and curry aming serving bowls. Top with cashew and extra coriander. Season with pepper to serve. 

 

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Nutritional information

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%) 

Dietary information

Egg-free
Gluten-free
Peanut-free
Sesame-free
Soy-free
No added sugar
Wheat-free
Yeast-free
Vegetarian

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