- Serves 4
- Prep Time 10
- Cook Time 25
- Difficulty Easy
- 1 tbs peanut oil
- 1 brown onion, peeled & sliced
- 1 inch piece of ginger, peeled and finely diced
- 1/3 cup vegetarian Massaman Curry Paste
- 1 Vegie Delights TM Vegie Roast, quartered and chopped into bite size pieces
- 500g potatoes, peeled and chopped into 2-3cm chunks
- 250g pumpkin, peeled and chopped into chunks
- 1 400ml can light coconut milk
- 1/4 cup unsalted Roasted Peanuts, chopped.
- Steamed brown or white rice to serve
- Heat the oil in a large pan over medium-high heat. Add the onions and cook for a few minutes until softened and translucent.
- Add the ginger and curry paste and cook until fragrant. Continue to stir as you add the Vegie Roast and vegetables.
- Once all ingredients have a light coating of the paste and are mixed well, add the coconut milk. Bring to the boil and simmer for 15-20 minutes so that the vegetables are tender and soft.
- Garnish with chopped peanuts and serve with steamed rice.
Per serve
Energy (kJ)
2190
- Energy (Cal)
523
Protein (g)
33
Fat (g)
27
- Saturated Fat (g)
9
Carbohydrate (g)
69
- Sugars (g)
16
Dietary Fibre (g)
12.9
Sodium (mg)
1210
Potassium (mg)
1200
Iron (mg)
8.1
Calcium (mg)
103