Recipes » Recipes for Childcare » Vegie Curry

Vegie Curry

Recipes » Recipes for Childcare » Vegie Curry

Vegie Curry

This recipe meets the AMBER criteria in the National Healthy School Canteen Guidelines.

Serves 6

Ingredients
1 tbsp olive oil
1 onion, chopped
2 cloves garlic, crushed
1 small piece ginger (2cm cube), peeled and chopped or minced
1-2 tbsp mild curry paste (e.g. Korma)
2 potatoes, peeled and diced
1 cup butternut pumpkin, peeled and diced
1 x 400g can tomatoes, no added salt
½ cup dry red lentils
1 x 375ml can coconut flavoured evaporated milk
1 cup mixed frozen vegetables
2 cups cooked rice
4 tbsp reduced fat natural yoghurt

Method

  1. Heat oil in a large saucepan or frypan. Add onion, garlic and ginger. Cook over medium heat until onion has softened.
  2. Stir in the curry paste. 
  3. Add potato, pumpkin, tomatoes and lentils. Stir through and bring to the boil. Cover and allow to simmer for 20 minutes or until the vegetables are tender.
  4. Add coconut flavoured evaporated milk and the frozen vegetables. Stir through and simmer for a further 5 minutes or until vegetables have heated through.
  5. Serve with Basmati rice with a dollop of reduced fat natural yogurt.