Curried Indian vegetables

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Curried Indian vegetables

A delicious and easy one-dish way to try these different Indian vegetables.

Serves 4

5-10 snake beans, sliced into quarters
10-12 small baking potatoes, sliced into quarters
1 cup Indian marrow, diced
1 onion, peeled and sliced into wedges
1-2 Tbsp mild curry powder
1 x 165g can coconut milk

Preheat oven to 180°C.
Place all ingredients in a baking dish and mix well.
Cover and bake in preheated oven for 40 minutes or until potatoes are tender.
Serve with poppadoms.

Variation: garnish with chopped coriander.

Tip: For a spicier curry use a hot curry powder.

Nutrition Information Panel

Per Serving [4 Serves]
Energy 615 kJ
Protein 3.5g
Total fat
– saturated fat
– sugars
Fibre 4.6g
Gluten 0g
Sodium 60g
Gluten Free