Ingredients
- 1 brown onion, diced
- 1/4 cup red curry paste
- 6 cups Massel vegetable liquid stock
- 1/4 cup creamy light evaporated milk
- 6 zucchini, cut into 3cm pieces
- 500g butternut pumpkin, peeled, deseeded, cut into 3cm pieces
- 400g can chickpeas, drained, rinsed
- 1 cup coriander leaves, chopped
- 1 1/3 cups steamed brown rice, to serve
- Lemon wedges, to serve
Method
- Step 1Heat a large, non-stick saucepan over medium heat. Add onion and 1 tablespoon cold water. Cook, stirring, for 2 minutes or until onion is soft. Add curry paste. Cook, stirring, for 30 seconds or until aromatic. Add stock. Increase heat to high and bring to the boil. Boil, uncovered, for 10 minutes or until mixture thickens.
- Step 2Reduce heat to medium-low. Add evaporated milk, zucchini, pumpkin and chickpeas. Cover and simmer for 15 minutes or until vegetables are tender. Stir through coriander.
- Step 3Spoon rice into bowls. Ladle over curry. Serve with lemon wedges.
- High fibre
- Low fat
- Low kilojoule
- Lower gi
Nutrition
1345 kj
Energy
6.2g
Fat Total
1.3g
Saturated Fat
12.2g
Fibre
13.4g
Protein
8mg
Cholesterol
1958mg
Sodium
48.7g
Carbs (total)
All nutrition values are per serve
- Author: Teresa Cutter
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
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