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Vegetarian Turmeric Curry
Vegetarian Turmeric Curry

Vegetarian Turmeric Curry

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Cook Minutes 55 Min
Prep : 20 minutes Cook: 30-35 minutes DIFF : A Little More Effort
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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.

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4 Servings
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
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How do I make it ?
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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!
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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.
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