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Sri lankan vegetable curry

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • oil for frying
  • 2 onions halved and sliced
  • 2 garlic cloves sliced
  • 3 green chillies sliced
  • 2 tablespoon Sri lankan curry paste
  • 1 teaspoon turmeric
  • 400 g light coconut milk
  • 1 Knorr vegetable stock pot dissolved in 200 ml of water
  • 200 g butternut squash cubed
  • 1 cauliflower broken into small florets
  • 100 g runner beans trimmed and sliced
  • 5 l water

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

168kcal

Energy (kJ)

699kJ

Protein (g)

3.9g

Carbohydrate incl. fibre (g)

18.8g

Carbohydrate excl. fibre (g)

14.7g

Sugar (g)

6.7g

Fibre (g)

4.1g

Fat (g)

9.5g

Saturated fat (g)

6.8g

Unsaturated fat (g)

0.1g

Monounsaturated fat (g)

0.0g

Polyunsaturated fat (g)

0.1g

Trans fat (g)

0.0g

Cholesterol (mg)

0mg

Sodium (mg)

573mg

Salt (g)

1.43g

Vitamin A (IU)

4625IU

Vitamin C (mg)

72.8mg

Calcium (mg)

50mg

Iron (mg)

1.13mg

Potassium (mg)

458mg

Total

672kcal

2796kJ

15.6g

75.0g

58.8g

26.7g

16.2g

38.0g

27.0g

0.4g

0.1g

0.2g

0.0g

0mg

2292mg

5.73g

18499IU

291.4mg

200mg

4.51mg

1831mg


  • 1 Heat 3 tbsp 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 2 tbsp of the curry paste and turmeric 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 3-4 minutes. Add the beans and cook until just tender.

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