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Home > Vitafriendspku > Recipes > Vegetable Curry
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Vegetable Curry

  • RECIPE MAKES: 4 serves
  • PREP TIME: 30min
  • COOK TIME: 1hr 30min
  • THIS RECIPE IS PROTEIN FREE
Step 1

Heat oil in a large saucepan.   Add leek, cook 6-8min; until just starting to soften.  Add carrot and capsicum; cook, stirring occasionally, further 10min.

Step 2

Add zucchini, chilli, garlic, garam masala, turmeric, and curry powder.  Stir until vegetables are well coated.   Pour tomatoes and stock over vegetables, stir, bring to boil.   Reduce heat, simmer 30min; until vegetables are soft.   Meanwhile, heat oven to 200°C and prepare parsnip mash.

Step 3

Place parsnip into a medium sized saucepan.  Cover with water and bring to the boil.  Lower heat slightly, boil gently; 20min, or until tender. 

Step 4

Drain parsnip, add butter, mash until smooth. 

 

Step 5

Spoon curried vegetables into a medium sized casserole dish which has been lightly sprayed with oil.   Top vegetables with parsnip mash.   Bake 20-25min; or until just browned on top.

Serving Suggestion:

Try adding 1 Tbsp extra curry powder to the parsnip mash if you like your food spicy.  Otherwise, if you prefer a milder flavour, decrease the amount of chilli and curry powder in this recipe.   

 

This recipe has been specifically designed for a low protein diet. Refer to labels for allergen and other product information.  

  • 1 Tbsp vegetable oil
  • 1 leek, peeled, sliced, washed 
  • 4 carrots, peeled, thinly sliced 
  • 2 red capsicums, diced  
  • 3 medium zucchini, thinly sliced  
  • 2 tsp each crushed chilli and garlic 
  • 1 tsp ground garam masala
  • ½ tsp turmeric  
  • 2 Tbsp curry powder  
  • 400g tinned, diced tomatoes  
  • 250ml vegetable stock
  • 6 parsnips, peeled, thinly sliced  
  • 1 Tbsp butter (or margarine)  
  • Oil spray