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Sri Lankan Vegetable Curry

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 1 tbsp oil
  • 2 onions halved and thinly sliced
  • 2 garlic cloves finely sliced
  • 3 green chillies sliced (optional)
  • 2 tbsp Sri Lankan curry paste
  • 1 tsp turmeric
  • 2 cm root ginger grated
  • 400 g tinned light coconut milk
  • 300 ml Knorr Organic Liquid Vegetable Stock
  • 200 g butternut squash cubed
  • 1 small cauliflower broken into florets
  • 100 g runner beans trimmed and sliced
  • 1/2 lime juiced
  • salt
  • pepper
  • 2 tbsps oil

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

211kcal

Energy (kJ)

881kJ

Protein (g)

3.1g

Carbohydrate incl. fibre (g)

16.0g

Carbohydrate excl. fibre (g)

13.3g

Sugar (g)

5.6g

Fibre (g)

3.4g

Fat (g)

15.9g

Saturated fat (g)

7.2g

Unsaturated fat (g)

5.8g

Monounsaturated fat (g)

1.3g

Polyunsaturated fat (g)

4.5g

Trans fat (g)

0.0g

Cholesterol (mg)

0mg

Sodium (mg)

182mg

Salt (g)

0.46g

Vitamin A (IU)

4470IU

Vitamin C (mg)

27.7mg

Calcium (mg)

44mg

Iron (mg)

0.91mg

Potassium (mg)

340mg

Total

846kcal

3524kJ

12.5g

64.0g

53.3g

22.4g

13.7g

63.6g

28.6g

23.3g

5.4g

17.9g

0.0g

0mg

729mg

1.82g

17879IU

110.8mg

176mg

3.62mg

1359mg


  • 1 Heat the oil in a large pan. Add the onions and cook until soft and golden, about 10 minutes
  • 2 Add the garlic and chilli and cook for 3 minutes, then stir in the curry paste, turmeric and ginger and keep stirring until you start to smell the spices
  • 3 Add the light coconut milk and stock and bring to a simmer. Drop in the squash, cook for 4-5 minutes, then add the cauliflower and cook for 6-8 minutes. Add the beans and cook until just tender. Finish with the lime juice and season if necessary