user profile
Kraft User
Cook Book
Shopping List
Close Icon
Vegetarian Turmeric Curry
Vegetarian Turmeric Curry

Vegetarian Turmeric Curry

0 Review(s)
Cook Minutes 55 Min
Prep : 20 minutes Cook: 30-35 minutes DIFF : A Little More Effort
Add To Meal Planner

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.

Add To Favourites Icon
What do I need ?
Select All
4 Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
Roasted Spiced Vegetables:
600 g 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
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
Turmeric Jasmine Rice:
1 ½ cup jasmine rice
3 cups cold water
½ tsp salt
¼ tsp Gregg's Ground Turmeric
Add To Shopping List
How do I make it ?
Select All
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.
Turmeric Jasmine rice:
Step 1
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.
Kraft Kitchen 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!
Swap It Out
  • 1 ½ cups jasmine rice
  • 2 ¼ cups cold water
  • ¾ cup coconut milk
  • ½ tsp salt
  • Switch It Up
  • Vary the vegetables according to the season – eggplant, courgettes, potatoes, green beans are a great addition or substitution.
  • Made With
    madewith image
    madewith image
    madewith image
    madewith image
    madewith image
    Add To Shopping List
    Add To Meal Planner
    Save to List
    Save to List
    Similar Recipes
    Have you tried?
    Left Arrow
    Right Arrow