Vegetable red curry

A tasty colourful weekday meal - make double and use for lunch the following day.

Vegetable red curry


Serves 6

750g-1kg prepared vegetables: e.g. peeled and diced pumpkin, carrot, kūmara, onions, swede, parsnips, turnips
2-3 Tbsp red curry paste
2-3 cups water
pinch salt
freshly ground black pepper, to taste
2 heads spinach, washed and roughly sliced
¼-½ cup lite sour cream or Greek yoghurt
4-6 sprigs parsley


Place the prepared vegetables, red curry paste, water, salt and pepper in a heavy-based saucepan.
Bring to the boil, reduce heat and simmer for 30-40 minutes or until the vegetables are tender when pierced with a knife.
Stir through the spinach. Serve with a dollop of sour cream or yoghurt, garnished with parsley.

Nutrition Information Panel

Per Serving [6 Serves]
Energy 574kj
Protein 3.4g
Total fat 3.5g
- saturated fat 2.1g
Carbohydrates 21.1g
- sugars 9.5g
Fibre 3.7g
Sodium 131mg

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