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Home > Recipes > Vegetable curry

Vegetable curry

A white bowl containing vegetable curry with a spoon and fork and a glass of water and naan bread in the background
(5)
Preparation time: 10 minutes
Cooking time: 20 minutes
Serves: 4
Vegetarian
,
Gluten free
,
Dairy free
,
Nut free
A white bowl containing vegetable curry with a spoon and fork and a glass of water and naan bread in the background
  • 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

  • Using lite coconut milk reduces the saturated fat content of the recipe. 
  • Sweet potato and broccoli provide vitamin C. Vitamin C helps your teeth and gums stay healthy. 
  • One serve of this recipe is an excellent source of fibre. Eating a diet high in fibre can help reduce your risk of bowel cancer. 

  • The whole head of broccoli including the stems can be used. 
  • If you can, compost the vegetable peelings. 
  • Freeze leftover coconut milk. 

  • Chickpeas are a low-cost source of protein and other nutrients. 
  • Buy onions when on special. Finely chop or slice and put in ziplock bags. Store in the freezer for up to 3 months and use in recipes like this one. 
  • You can save money by using home brand coconut milk and chickpeas.

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

  • Using lite coconut milk reduces the saturated fat content of the recipe. 
  • Sweet potato and broccoli provide vitamin C. Vitamin C helps your teeth and gums stay healthy. 
  • One serve of this recipe is an excellent source of fibre. Eating a diet high in fibre can help reduce your risk of bowel cancer. 

  • The whole head of broccoli including the stems can be used. 
  • If you can, compost the vegetable peelings. 
  • Freeze leftover coconut milk. 

  • Chickpeas are a low-cost source of protein and other nutrients. 
  • Buy onions when on special. Finely chop or slice and put in ziplock bags. Store in the freezer for up to 3 months and use in recipes like this one. 
  • You can save money by using home brand coconut milk and chickpeas.

Rating

4.4
(5)

Rate this recipe

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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.

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