6 servings
Prep: 10 mins,
Cooking: 40 mins
Give your taste buds a treat by trying out this delectable vegetable curry.
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Ingredients (22)
5 ml | canola oil — or olive oil |
1 | onion — medium, peeled and chopped |
10 ml | garlic — cloves, minced |
22 ml | fresh ginger — minced |
10 ml | cumin — ground |
10 ml | turmeric |
10 ml | curry powder |
2 ml | fresh chillies |
3 ml | salt |
125 ml | water |
1 | potatoes — cubed |
500 ml | pumpkin — cubed |
250 ml | cauliflower — cut into florets |
1 x 410 g | tin tomatoes — juices, chopped |
1 x 410 g | chickpeas — tinned, drained |
1 | red pepper — sliced |
4 | courgettes — baby, sliced |
30 ml | fresh coriander |
Creamy sauce:
5 ml | margarine — lite |
1/2 | stock powder — vegetable |
125 ml | evaporated milk — low-fat |
20 ml | flour |
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