Event Date: April 28, 2016




  • Canola oil : 1 tsp
  • Medium onion, diced: 1/2
  • Garlic, crushed: 2 cloves
  • Curry powder: 2 Tbsp
  • Low fat coconut milk: 1 can (165ml)
  • Water: 1 cup
  • Carrots( peeled and sliced): 1 medium
  • Butternut pumpkin, peeled and diced: 2 cups
  • Cauliflower florets: 1/2 head
  • Frozen peas: 2 cups
  • Canned chickpeas, drained and rinsed: 1 can
  • Light evaporated milk: 1 can (375ml)
  • Lemon juice : 1 Tbsp
  • Fresh coriander, chopped: 1/4 cups



  1. Gently saute the diced onion with the canola oil until soft and lightly browned.
  2. Add garlic and curry powder.
  3. Add water and coconut milk.
  4. Bring to the boil then reduce to a gentle simmer.
  5. Add carrot, pumpkin and cauliflower.
  6. Cook until just about cooked.
  7. Add peas and chickpeas.
  8. Cook for a further 5 minutes.
  9. Remove from heat.
  • Heat evaporated milk in a separate pot until hot but not boiling.
  • Add hot evaporated milk to curry.
  • Garnish with lemon juice and coriander on top, don’t mix it through.
  • This curry is best served with steamed brown rice.


Notes for food services:

  • This recipe produces a fairly thin sauce similar to Thai curries.  For a thicker sauce thicken with corn flour- Simply wet the corn flour with a little water and slowly add to the simmering sauce stirring constantly until the desired consistency is reached.
    • This is an easy curry to make and you can easily substitute any of the vegetables for ones you have available.





Value Per serve Per 100 grams
Total Energy 836kJ 279kJ
Total Fat 4.7g 1.6g
Sat Fat 2.2g 0.7g
Carbohydrate 22.5g 7.5g
Sugar 13.7g 4.6g
Sodium 197mg 66mg