Vegie Curry

Vegie Curry

Serves 4



  • 2 garlic cloves
  • 1 small piece of ginger (2cm cubed)
  • 1 brown onion
  • ½ butternut pumpkin
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon curry paste
  • 1 x 400g can diced tomatoes, no added salt
  • ¼ cup dried red lentils
  • ½ cup water
  • 1 x 375g can evaporated milk
  • 2 cup frozen mixed vegetables


  1. Crush garlic. Peel and dice ginger and onion. Peel and chop pumpkin into 1 cm pieces.
  2. Heat oil in a large saucepan or frypan. Add onion, garlic and ginger. Cook, stirring for 2 minutes or until onion has softened.
  3. Stir in the curry paste. Allow to cook, stirring for 2 minutes or until fragrant.
  4. Add pumpkin, tomatoes, lentils and water. Stir through and bring to a boil. Once boiling, cover and reduce the heat to a simmer. Cover and let the curry simmer, stirring occasionally for 20 minutes or until the vegetables are tender.
  5. Add evaporated milk and the frozen vegetables. Stir through and simmer for a further 5 minutes or until the vegetables have heated through.
  6. Serve with rice and natural yoghurt.  


Add chopped lean beef or chicken thigh pieces at step 2.


Click here to download this recipe as a PDF.