Creamy Vegetable Curry
Prep: 15 mins
Cook: 25 mins
Serves: 4
A flavoursome curry bursting with vegies. A tasty way to help get your 2 and 5!


  • olive or canola oil spray
  • 1 large onion, diced
  • 2 cloves garlic, crushed
  • 1 tbs garam marsala
  • 1 tsp turmeric
  • 1 eggplant, cut into 2-3cm pieces
  • 400 g sweet potato, peeled, cut into 2-3cm pieces
  • 1/2 cauliflower, cut into florets
  • 3/4 cup salt-reduced chicken or vegetable stock
  • 150 g green beans, trimmed and cut into 5cm lengths
  • 1 x 400g can no-added-salt chickpeas, drained and rinsed
  • 400 g can coconut-flavoured evaporated skim milk
  • 16 plain pappadums (8cm diameter), to serve
  • 1/2 cup fresh coriander, chopped, to serve


  1. Spray a large non-stick saucepan with oil and place on medium to high heat.
  2. Cook onion for 3 minutes, stirring occasionally; add garlic and spices and stir 1 minute until fragrant.
  3. Add eggplant, sweet potato, cauliflower and stock to the pan, mix well.
  4. Bring to the boil then reduce heat to medium; simmer covered for 12 minutes until vegetables are just tender.
  5. Add beans, chickpeas and milk; increase heat to return to the boil.
  6. Reduce heat and simmer gently uncovered for 5 minutes until beans are tender but still bright green.
  7. Place 8 pappadums around the edge of a microwave-safe dinner plate and cook on HIGH (100%) for 60 seconds until puffed and crisp.
  8. Set aside and repeat with remaining pappadums.
  9. Serve curry in bowls topped with coriander and pappadums.

Add a teaspoon of coconut essence to a can of evaporated skim milk to replace coconut milk


  • To add heat, cook a chopped red chilli or teaspoon of chilli powder with spices.
  • Include 2 thinly sliced small skinless chicken breasts (400g) when beans and chickpeas are added.

Healthy tip!

Choose plain water or soda water in place of a sugary drink.

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Nutrition Information

per serving per 100g
Energy 2009 kJ 352 kJ
Protein 28 g 5 g
Fat, total 9 g 1 g
— saturated 1 g 0.2 g
Carbohydrate 62 g 11 g
— sugars 25 g 4 g
Sodium 1279 mg 224 mg
Fibre 18 g 3 g

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Comments (1)

  • Avatar

    This was absolutely beautiful.. :) (Used chicken instead of chick pea's and added some chilli powder..yummy!)
    Lyndall Lord
    Posted on: 04 Sep 14

Rating (1 ratings)


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