Creamy pumpkin, cauliflower curry with green beans is the perfect vegetarian meal. It's bursting with flavour!
SPICES [INCLUDING TURMERIC (8%), CORIANDER (5%)], MALTODEXTRIN, VEGETABLES [INCLUDING GARLIC (12%), TOMATO (10%)], SALT, THICKENERS (1422, XANTHAN GUM), RICE FLOUR, VEGETABLE OIL, ANTI-CAKING AGENT (SILICON DIOXIDE), NATURAL COLOUR (PAPRIKA OLEORESINS).
Servings per pack: 4 | Serving size 10 g
|Avg. Qty. Per Serve (powder)||Avg. Qty. Per 100g (powder)||Avg. Qty. Per Serve (as prepared)|
|Energy||127 kJ (30 Cal)||1270 kJ (304 Cal)||1390 kJ (333 Cal)|
|Protein||Less than 1 g||7.2 g||8.5 g|
|Fat, total||Less than 1 g||4.3 g||22.0 g|
|– Saturated Fat||Less than 1 g||Less than 1 g||14.9 g|
|Carbohydrate||5.3 g||53.0 g||20.4 g|
|– Sugars||Less than 1 g||7.3 g||13.5 g|
|Sodium||610 mg||6100 mg||685 mg|
Serves: 4 | Prep: 10 mins | Cooking: 30 mins
WHAT TO DO
Heat oil in a frying pan over a MEDIUM heat, add onion, carrot and pumpkin cook stirring for 4 minutes to brown vegetables.
Add coconut milk, recipe base, 1 cup (250 mL) water and cauliflower, stir to combine. Cover and reduce heat to a simmer, cook for 15-20 minutes or until vegetables are cooked through. Remove lid, add green beans and continue cooking for 5 minutes.
Serve curry with rice and a sprinkle of parsley.
Try swapping in sweet potato and broccoli and adding chick peas.
Any allergen present in a McCormick product is labelled as required by regulation and industry standards.