CRUNCHY VEGETABLE CURRY

C Si Bon Crunchy Vegetable Curry is a new vegan dish using what is freshest from the markets at the moment.

What a fantastic time of the year to source fresh vegetables. I'm a bit of a veggie freak and love them any which way. This dish is something that I put together during the week and eat over a couple of nights. A great way to get more veggies into your diet and it tastes sublime.

I start with butternut pumpkin and roast that off to get some beautiful colour and intensify the natural sweet flavours. In olive oil I cook spring onions, onions and add turmeric, cumin and coriander. Then comes the cauliflower, spinach and snow peas before popping in the butternut pumpkin and plenty of coconut milk. I want the veggies to retain their crunchy texture so the meal is cooked au-point. Plenty of fresh coriander and a dash of lemon juice make this dish sing. Kids will love this due to it's bright and vibrant colours. 

Serve with C Si Bon Spiced Rice to keep this strictly vegan or C Si Bon Potato Gratin for a little mid-week indulgence. 

NO ARTIFICIAL COLOURS, FLAVOURS OR PRESERVATIVES • GLUTEN FREE  • VEGAN

Net Weight 400 gms

Cooking Instructions

1. Defrost until thawed and place in microwave with lid on for 3 minutes on high.

2. From frozen, place in microwave and re-heat on high for 6-8 minutes. 

Ingredients

Pumpkin, cauliflower, spinach, snow peas, coconut milk, cumin, coriander, turmeric, vegetable stock, salt, pepper, lemon juice.

Servings per pack : 400 gms 2 serves

Storage Instructions : Store in your freezer until ready to re-heat.

Made in Western Australia




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