A delish vegetarian curry - even the meat eaters will enjoy!


  • 3 lge carrots

  • 3 lge potatoes

  • 250g (8oz) piece of pumpkin

  • 50g (2oz) butter, oil, or ghee

  • 2 cloves garlic, crushed

  • 1 tsp ground coriander

  • 1 tsp ground cumin

  • 1 tsp ground cardomom

  • 1 tsp tumeric

  • 2 tsp grated ginger

  • 1 tsp sambal oelek (chilli paste)

  • 1 med onion, chopped

  • 425ml (1 3/4 cups) coconut milk

  • 1/4 med cauliflower, chopped

  • 250g (1/2lb) broccoli, chopped

  • 1 cup water

  • (or just use your favourite veges)


  • 1.

    Chop carrots, potatoes and pumpkin into chunks.

  • 2.

    Heat butter (or whatever you're using), add garlic, spices, ginger, sambal oelek and onion, cook, stirring, until onion is soft.

  • 3.

    Add carrots and coconut milk, simmer, covered, 15mins.

  • 4.

    Add potatoes and pumpkin, simmer, covered, until veges are tender.

  • 5.

    Add cauliflower, broccoli and water, simmer, covered, until veges are all tender.

  • 6.

    Serve with Rice.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 499kj
  • Fat Total 32g
  • Saturated Fat 25g
  • Protein 9g
  • Carbohydrate 49g
  • Sugar 8g
  • Sodium 107mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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