Curried Indian vegetables

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

Curried Indian vegetables


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


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.

Use green beans if snake beans unavailable.
For a spicier curry use a hot curry powder.

Nutrition Information Panel

Per Serving [4 Serves]
Energy 1020kj
Protein 6.4g
Total fat 9.4g
- saturated fat 7.0g
Carbohydrates 30.0g
- sugars 3.7g
Fibre 6.0g
Sodium 24mg

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