High-Fibre Vegetarian Curry
Servings Prep Time
2 10minutes
Cook Time
35minutes
Servings Prep Time
2 10minutes
Cook Time
35minutes
Ingredients
  • 1/2cup brown riceuncooked
  • 2tsp extra virgin olive oil
  • 1/2 brown oniondiced
  • 1tsp curry powder
  • 1/2 tsp cayenne pepper
  • 2tsp tomato paste
  • 1cup reduced fat coconut milk
  • 1cup salt-reduced liquid vegetable stock
  • 1 1/2 cups cauliflowercut into florets
  • 1 small sweet potatopeeled and chopped
  • 1 medium carrotpeeled and chopped
  • 1/2 cup tinned chickpeasdrained, rinsed
  • 1 limecut into wedges
Instructions
  1. Cook the rice according to packet instructions.
  2. Heat the oil in a saucepan over medium-high heat. Add the onion and saute for a minute or two.
  3. Add the curry powder, cayenne pepper and tomato paste and cook for 30 seconds until fragrant.
  4. Add the coconut milk and vegetable stock and bring the curry to a boil, then add cauliflower, sweet potato, carrot and chickpeas. Stir to combine.
  5. Reduce heat and simmer for 15-20 minutes until vegetables are tender and curry has thickened.
  6. Divide the rice and curry evenly between two bowls, squeezing over some lime juice to serve.
  7. Leftovers can be stored in an airtight container in the fridge for 3-4 days, or freeze for up to 3 months.
Recipe Notes

424 cals

Print Recipe
High-Fibre Vegetarian Curry
Votes: 2
Rating: 5
You:
Rate this recipe!
Course Main Dish
Cuisine Vegetarian
Prep Time 10 minutes
Cook Time 35 minutes
Servings
Ingredients
  • 1/2 cup brown rice uncooked
  • 2 tsp extra virgin olive oil
  • 1/2 brown onion diced
  • 1 tsp curry powder
  • 1/2 tsp cayenne pepper
  • 2 tsp tomato paste
  • 1 cup reduced fat coconut milk
  • 1 cup salt-reduced liquid vegetable stock
  • 1 1/2 cups cauliflower cut into florets
  • 1 small sweet potato peeled and chopped
  • 1 medium carrot peeled and chopped
  • 1/2 cup tinned chickpeas drained, rinsed
  • 1 lime cut into wedges
Course Main Dish
Cuisine Vegetarian
Prep Time 10 minutes
Cook Time 35 minutes
Servings
Ingredients
  • 1/2 cup brown rice uncooked
  • 2 tsp extra virgin olive oil
  • 1/2 brown onion diced
  • 1 tsp curry powder
  • 1/2 tsp cayenne pepper
  • 2 tsp tomato paste
  • 1 cup reduced fat coconut milk
  • 1 cup salt-reduced liquid vegetable stock
  • 1 1/2 cups cauliflower cut into florets
  • 1 small sweet potato peeled and chopped
  • 1 medium carrot peeled and chopped
  • 1/2 cup tinned chickpeas drained, rinsed
  • 1 lime cut into wedges
Votes: 2
Rating: 5
You:
Rate this recipe!
Instructions
  1. Cook the rice according to packet instructions.
  2. Heat the oil in a saucepan over medium-high heat. Add the onion and saute for a minute or two.
  3. Add the curry powder, cayenne pepper and tomato paste and cook for 30 seconds until fragrant.
  4. Add the coconut milk and vegetable stock and bring the curry to a boil, then add cauliflower, sweet potato, carrot and chickpeas. Stir to combine.
  5. Reduce heat and simmer for 15-20 minutes until vegetables are tender and curry has thickened.
  6. Divide the rice and curry evenly between two bowls, squeezing over some lime juice to serve.
  7. Leftovers can be stored in an airtight container in the fridge for 3-4 days, or freeze for up to 3 months.
Recipe Notes

424 cals