Gently saute the diced onion with the canola oil until soft and lightly browned
Add garlic and curry powder
Add water and coconut milk
Bring to the boil then reduce to a gentle simmer
Add carrot, pumpkin and cauliflower
Cook until just about cooked
Add peas and chickpeas
Cook for a further 5 minutes
Remove from heat
Heat evaporated milk in a separate pot until hot but not boiling
Add hot evaporated milk to curry
Garnish with lemon juice and coriander on top, don't mix it through
This curry is best served with steamed brown rice
Notes for food services:
This recipe produces a fairly thin sauce similar to Thai curries. For a thicker sauce thicken with cornflour- Simply wet the cornflour with a little water and slowly add to the simmering sauce stirring constantly until the desired consistancy is reached.
1 tsp
vegetable oil
1/2 medium
onion, diced
2 cloves
garlic, crushed
2 tbsp
curry powder
165 ml
low fat coconut milk
1 cup
water
1 medium
carrots, peeled and sliced
2 cups
butternut pumpkin, peeled and diced
1/2 head
cauliflower florets
2 cups
peas
1 can
canned chickpeas, drained and rinsed
375 ml
light evaporated milk
1 tbsp
lemon juice
1/4 cup
fresh coriander, chopped
Per serve
Energy
836kJ
Total Fat
4.7g
Saturated Fat
2.2g
Total Carbohydrate
22.5g
Sugars
13.7g
Sodium
197mg
Method
Gently saute the diced onion with the canola oil until soft and lightly browned
Add garlic and curry powder
Add water and coconut milk
Bring to the boil then reduce to a gentle simmer
Add carrot, pumpkin and cauliflower
Cook until just about cooked
Add peas and chickpeas
Cook for a further 5 minutes
Remove from heat
Heat evaporated milk in a separate pot until hot but not boiling
Add hot evaporated milk to curry
Garnish with lemon juice and coriander on top, don't mix it through
This curry is best served with steamed brown rice
Notes for food services:
This recipe produces a fairly thin sauce similar to Thai curries. For a thicker sauce thicken with cornflour- Simply wet the cornflour with a little water and slowly add to the simmering sauce stirring constantly until the desired consistancy is reached.
Method
Gently saute the diced onion with the canola oil until soft and lightly browned
Add garlic and curry powder
Add water and coconut milk
Bring to the boil then reduce to a gentle simmer
Add carrot, pumpkin and cauliflower
Cook until just about cooked
Add peas and chickpeas
Cook for a further 5 minutes
Remove from heat
Heat evaporated milk in a separate pot until hot but not boiling
Add hot evaporated milk to curry
Garnish with lemon juice and coriander on top, don't mix it through
This curry is best served with steamed brown rice
Notes for food services:
This recipe produces a fairly thin sauce similar to Thai curries. For a thicker sauce thicken with cornflour- Simply wet the cornflour with a little water and slowly add to the simmering sauce stirring constantly until the desired consistancy is reached.
