Massaman Curry

Prep

10 min

Cook

25 min

Serves

4

Skill

Vegetarian

Prep

10 min

Cook

25 min

Serves

4

Skill

Dinner Good Source of Protein High Protein Good Source of Iron Nuts and Seeds High Fibre Excellent Source of Dietry Fibre Winter

Ingredients

1 tbs peanut oil
1 brown onion, peeled & sliced
1 inch piece of ginger, peeled and finely diced
1/3 cup vegetarian Massaman Curry Paste
1 Vegie Delights TM Vegie Roast, quartered and chopped into bite size pieces
500g potatoes, peeled and chopped into 2-3cm chunks
250g pumpkin, peeled and chopped into chunks
1 400ml can light coconut milk
1/4 cup unsalted Roasted Peanuts, chopped.
Steamed brown or white rice to serve

Nutrition per serving

Weight, measurement and temperature conversions

2190 kJ

energy kj

33 g

protein

9 g

saturated fat

12.9 g

dietary fibre

69 g

carbohydrate

16 g

sugars

1210 mg

sodium

Method

Heat the oil in a large pan over medium-high heat. Add the onions and cook for a few minutes until softened and translucent.
Add the ginger and curry paste and cook until fragrant. Continue to stir as you add the Vegie Roast and vegetables.
Once all ingredients have a light coating of the paste and are mixed well, add the coconut milk. Bring to the boil and simmer for 15-20 minutes so that the vegetables are tender and soft.
Garnish with chopped peanuts and serve with steamed rice.

Tips

1 tbs peanut oil
1 brown onion, peeled & sliced
1 inch piece of ginger, peeled and finely diced
1/3 cup vegetarian Massaman Curry Paste
1 Vegie Delights TM Vegie Roast, quartered and chopped into bite size pieces
500g potatoes, peeled and chopped into 2-3cm chunks
250g pumpkin, peeled and chopped into chunks
1 400ml can light coconut milk
1/4 cup unsalted Roasted Peanuts, chopped.
Steamed brown or white rice to serve

Nutrition per serving

Weight, measurement and temperature conversions

2190 kJ

energy kj

33 g

protein

9 g

saturated fat

12.9 g

dietary fibre

69 g

carbohydrate

16 g

sugars

1210 mg

sodium