- Healthier living
- Vegetarian
- Wheat free
- No added sugar
- Soy free
- Sesame free
- Peanut free
- Gluten free
- Egg free
- Shellfish free
- Seafood free
- High in dietary fibre
- High in protein
Enjoy a burst of flavours with this nutritious vegetable curry. Plus, it’s guaranteed to spice up your dinner menu with fresh and vibrant veggies.
- Serves4
- Cook time30 minutes
- Prep time20 minutes
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
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
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 among serving bowls. Top with cashew and extra coriander. Season with pepper to serve.
Recipe tip
COOK. STORE. SAVE.
Root to tip: This recipe only calls for the cauliflower florets. The leftover stalks and leaves of cauliflower are the perfect addition to any salad, stock, soups or coleslaw. Whether you add them chopped or grated, they’re nutritious and tasty.
Green curry vegetables recipe
Green curry is one of the most famous Thai dishes, however, little is known about its exact origins. While it is believed to have originated in the early 20th century in Thailand, India is the home of curry and could have inspired the recipe for vegetable curry. Always a crowd pleaser, whether you’re cooking it up for a weeknight meal or entertaining, this take is sure to steal the show at any family meal or dinner party.
What do you eat green curry with?
Traditionally you would eat green curry with a side of steamed rice, such as jasmine rice, coconut rice or Thai fried rice. Looking for an alternative? Enjoy a green curry with Bombay or Indian-style potatoes, a crunchy Asian slaw or Thai salad, and even naan bread.
What are the best vegetables for green curry?
If you’re unsure what vegetables go with green curry, the most popular choices are onion, carrots, green beans, broccoli, chickpeas, capsicum and peas. Feel free to mix in corn, potatoes, zucchini, mushrooms or any other type of vegetable you desire by simply adding them to the curry – no pre-boiling required.
What brings out the flavour in curry?
To create that unique flavour, you need to add a mix of spices to your vegetable green curry. Start with the savoury – like cumin and turmeric – to enhance that iconic earthy flavour. If you would like to add a splash of pep to your vegetable curry recipe, try adding sweet spices – like clove and cinnamon – or garnish with lime or lemon juice and zest.
Love this recipe?
Can’t get enough of this vegetarian green curry? Mix it up with this easy pumpkin green curry with coconut rice and add the perfect accompaniment with our naan bread recipe. If you’re keen to get a little more hands-on with your meal prep, why not try making your own green curry paste. This is a fantastic way to control the flavours and spices to your liking, plus it’ll guarantee freshness.
FAQs
Green curry vegetables
- Serves4
- Cook time30 minutes
- Prep time20 minutes
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
Description
Enjoy a burst of flavours with this nutritious vegetable curry. Plus, it’s guaranteed to spice up your dinner menu with fresh and vibrant veggies.
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 among serving bowls. Top with cashew and extra coriander. Season with pepper to serve.