• 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
  1. Heat the oil in a large pan over medium-high heat. Add the onions and cook for a few minutes until softened and translucent.
  2. Add the ginger and curry paste and cook until fragrant. Continue to stir as you add the Vegie Roast and vegetables.
  3. 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.
  4. 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

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