Curried Indian vegetables

A delicious and easy one-dish way to try these different Indian vegetables.

Video

Curried Indian vegetables

Ingredients

Serves 4

5-10 snake beans, sliced into quarters
10-12 small baking potatoes, sliced into quarters
1 cup Indian marrow, diced
1 onion, peeled and sliced into wedges
1-2 Tbsp mild curry powder
1 x 165g can coconut milk

Method

Preheat oven to 180°C.
Place all ingredients in a baking dish and mix well.
Cover and bake in preheated oven for 40 minutes or until potatoes are tender.
Serve with poppadoms.

Variation: garnish with chopped coriander.
Tip: For a spicier curry use a hot curry powder.

Nutrition Information Panel

Per Serving [4 Serves]
Energy 615kj
Protein 3.5g
Total fat 0.9g
- saturated fat 0.3g
Carbohydrates 29g
- sugars 7g
Fibre 4.6g
Sodium 60mg

Click the vegetable name below to learn more about it: