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Vegetarian Turmeric Curry
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Vegetarian Turmeric Curry

A tasty vegetarian curry packed full of flavour from the roasted vegetables and turmeric spice. Serve with our fragrant turmeric rice for a delicious meal everyone will enjoy.

Makes 4
Prep Time 20 minutes
Cook Time 30-35 minutes
Easy

Ingredients

Roasted Spiced Vegetables:
600g assorted winter vegetables*
1 tsp Gregg's Ground Cumin
1 tsp Gregg's Ground Coriander
2 Tbsp olive oil
Turmeric Curry:
1 onion, chopped
2 cloves garlic, crushed
2cm piece ginger, peeled and finely grated
½ - 1 red chilli, finely chopped**
1 tsp Gregg's Ground Turmeric
1 tsp Gregg's Ground Cumin
400g can Wattie's Chickpeas in Springwater
400g can coconut milk
½ cup vegetable stock or water
½ cup Wattie's frozen Baby Peas
Juice from 1 lemon or lime
Turmeric Jasmine Rice:
1 ½ cup jasmine rice
3 cups cold water
½ tsp salt
¼ tsp Gregg's Ground Turmeric

NUTRITION INFORMATION: Average Quantity per Serving

Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
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INGREDIENTS

Made with

Method

Step 1
Preheat the oven to 200°C (fan assisted). Place prepared vegetables into a mixing bowl. Add Gregg's Ground Cumin, Gregg's Gound Coriander and olive oil. Toss to coat vegetables. Transfer to a roasting tray lined with baking paper. Roast for 20 minutes, until vegetables are just tender. Remove from the oven.
Step 2
While the vegetables are roasting, heat a dash of olive oil in a deep pan. Add the onion and cook over a low heat until the onion softens.
Step 3
Add garlic, ginger, chilli, Gregg's Ground Turmeric, and Gregg's Ground Cumin. Stir fry until spices are fragrant.
Step 4
Add drained Wattie's Chickpeas, coconut milk and stock or water. Add roasted vegetables. Stir and bring to the boil. Reduce heat and continue cooking for 5 minutes. Add peas. Continue cooking until vegetables are cooked and sauce is hot. Season with salt and pepper to taste and a squeeze of lime or lemon before serving. Serve with Turmeric Jasmine Rice.
Step 5
Turmeric Jasmine rice:
Step 6
Wash the rice in cold running water through a sieve. Put the drained rice into a saucepan. Add the cold water, salt and Gregg's Ground Turmeric. Cover. Bring to the boil. Stir. Reduce heat to a simmer with the lid on for 12 minutes. Turn off the heat and allow to stand for a further 10 minutes. Fluff the rice with a fork before serving.

Tips

Turmeric rice makes a nice change but go easy on the amount of turmeric added during cooking otherwise you will end up with rice that is a brighter yellow than you may have wanted!

Switch It Up

Vary the vegetables according to the season - eggplant, courgettes, potatoes, green beans are a great addition or substitution.

Swap It Out

1 ½ cups jasmine rice
2 ¼ cups cold water
¾ cup coconut milk
½ tsp salt
What do I need?
Select All
600 g assorted winter vegetables*
1 tsp Gregg's Ground Cumin
1 tsp Gregg's Ground Coriander
2 Tbsp olive oil
1 onion, chopped
2 cloves garlic, crushed
2 cm piece ginger, peeled and finely grated
½ - 1 red chilli, finely chopped**
1 tsp Gregg's Ground Turmeric
1 tsp Gregg's Ground Cumin
400 g can Wattie's Chickpeas in Springwater
400 g can coconut milk
½ cup vegetable stock or water
½ cup Wattie's frozen Baby Peas
Juice from 1 lemon or lime
1 ½ cup jasmine rice
3 cups cold water
½ tsp salt
¼ tsp Gregg's Ground Turmeric
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