Home > Recipes > Vegetable curry
  • 3.5 serves of vegetables per 
  • serving
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Ingredients

½ tablespoon sunflower oil
1 onion, peeled and diced
1 tablespoon traditional curry powder*
1 medium sweet potato, peeled & diced
1 425g can reduced-salt chickpeas, drained
1 270ml can lite coconut milk
1 cup water
1 cup broccoli pieces

* Gluten free if using a gluten free curry powder

Savvy swaps

You can swap:

Sweet potato
Carrot
Sweet potato
Pumpkin
Sweet potato
A mix of yellow vegetables
Fresh broccoli
Frozen broccoli

Tips

Method

Step 1
Heat oil in a large saucepan over medium-high heat. Add the onion and cook until softened. Add curry powder and cook, stirring, for 1 minute.

Step 2
Add the sweet potatoes, chickpeas, coconut milk, and water and stir. Cook for 10 minutes.

Step 3
Add the broccoli and cook for a further 5 minutes or until tender. Serve with rice and top with coriander if desired.

Tips

Rating

4
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© Cancer Council NSW 2024 Head Office Address: 153 Dowling Street, Woolloomooloo NSW 2011. Cancer Council NSW is registered with the Australian Taxation Office as an Income Tax Exempt Charity: Charitable Fundraising Authority No. 18521.

Some images on this site have been supplied by Cancer Council Western Australia's Crunch & Sip website

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