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.