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Roasted vegetable curry

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  • Dairy free
  • Egg free
  • Lactose free
  • Nut free
  • Peanut free
  • Sesame free
  • Soy free
  • Shellfish free
  • Seafood free
  • Vegetarian
  • 2 serves veg or fruit

This vegetable curry is a super quick and easy way to use up leftover veggies so they don’t go bad.

  • Serves4
  • Cook time10 minutes
  • Prep time5 minutes
roasted vegetable curry

Ingredients

  • 450g jar Patak’s Korma Simmer Sauce
  • 400ml coconut milk
  • 1 cup (120g) frozen peas, thawed
  • 3 cups leftover roasted vegetables (such as carrot, potato, pumpkin and red onion)
  • Steamed rice, to serve
  • Naan bread, warmed, to serve
  • Coriander sprigs, to serve
  • Lime wedges, to serve

Nutritional information

Per serve: Energy 2003kJ/479 Cals (23%), Protein 7g (14%), Fat 37g (53%), Sat Fat 22g (92%), Carb 26g (8%), Sugar 16g (18%), Dietary Fibre 8g (27%), Sodium 412mg (21%).

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

  1. Step 1

    Place simmer sauce, coconut milk and peas in a large saucepan over medium heat. Stir to combine. Bring to a simmer and cook for 6-8 mins or until heated through.

  2. Step 2

    Add leftover roasted vegetables and stir until the vegetables are heated through.

  3. Step 3

    Divide the curry among serving bowls. Serve with steamed rice, naan bread, coriander and lime wedges.

Roasted vegetable curry

Roasted vegetable curry
  • Serves4
  • Cook time10 minutes
  • Prep time5 minutes
Ingredients
  • 450g jar Patak’s Korma Simmer Sauce
  • 400ml coconut milk
  • 1 cup (120g) frozen peas, thawed
  • 3 cups leftover roasted vegetables (such as carrot, potato, pumpkin and red onion)
  • Steamed rice, to serve
  • Naan bread, warmed, to serve
  • Coriander sprigs, to serve
  • Lime wedges, to serve
    Description

    This vegetable curry is a super quick and easy way to use up leftover veggies so they don’t go bad.

    Method

    1. Step 1

      Place simmer sauce, coconut milk and peas in a large saucepan over medium heat. Stir to combine. Bring to a simmer and cook for 6-8 mins or until heated through.

    2. Step 2

      Add leftover roasted vegetables and stir until the vegetables are heated through.

    3. Step 3

      Divide the curry among serving bowls. Serve with steamed rice, naan bread, coriander and lime wedges.