Vegetable Curry
- RECIPE MAKES: 4 serves
- PREP TIME: 30min
- COOK TIME: 1hr 30min
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.
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.
Place parsnip into a medium sized saucepan. Cover with water and bring to the boil. Lower heat slightly, boil gently; 20min, or until tender.
Drain parsnip, add butter, mash until smooth.
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
