Not always sure what to do with all the bits and bobs of vegetables left at the end of the week in the fridge? No need to throw anything out, try and reduce food wastage by using what you have. This dish will be the ultimate crowd-pleaser and for sure a favourite among the family. Filled with vegetables, high in fibre and nutrient-packed. This is the easiest curry and will...

Nutrition Information

Recipe Details

Serves: 4

Portion Size: 1½ cup

Preparation: 10 Minutes

Cooking Time: 40 Minutes

Nutritional Information

Energy: 342 kcal

Protein: 5.4 g

Carbs: 30 g

Sugar: 10 g

Fat: 23 g

Fibre: 7 g

Dietary Requirements

Gluten-free

Lactose-free

Vegan

Lacto-ovo Vegetarian 

Low GI

Freezer Friendly 

Equipment

Cutting board

Knife

Large pot

Measuring spoon

Ingredients

1 large brown onion, chopped

2 cloves black garlic

1 tbsp fresh ginger, grated

2 medium carrots, diced

2 small sweet potatoes, diced

½ head of cauliflower, stalks and florets diced

¼ red pepper, diced

1 can diced tomatoes

1 can chickpeas, drained and rinsed

1 can coconut cream

1 cup water

1 tablespoon curry paste

½ tsp turmeric, ground 

½ tsp cumin,  ground 

¼ tsp cinnamon,  ground 

1 tsp salt

1 tsp pepper

1 tbsp Liviana® Chilli Trilogy Extra Virgin Olive Oil 

Method

Heat the Liviana® Chilli Trilogy Extra Virgin Olive Oil in a large pot over medium heat. Add the onion, garlic, and ginger and sauté for 2 - 3 minutes until the onion is translucent.

Add the carrots, and sweet potato and sauté for another 5 minutes until the vegetables start to soften.

Add the curry paste, turmeric, cumin, cinnamon, salt, and pepper. Stir well to combine.

Add the diced tomatoes, chickpeas and water. 

Bring the mixture to a boil, then reduce the heat to low, and simmer uncovered for 20 - 25 minutes, or until the vegetables are tender and the flavours have melded together.

Serve hot, garnished with fresh herbs and accompanied by a side of brown basmati rice.