- 1 Vegie Delights™ Vegie Roast
- 1 tbs peanut oil
- 1 brown onion, thinly sliced
- 2 cm piece ginger, grated or finely diced
- 1/3 cup vegetarian Massaman Curry Paste
- 500 g small white potatoes, cut into bite-sized pieces
- 250 g pumpkin, peeled and cut into bite-sized pieces
- 1 x 400 ml can light coconut milk To serve
- 1/4 cup unsalted roasted peanuts, chopped
- Steamed brown or white rice
- Fresh coriander leaves
Massaman Curry
Serves: 4
Prep: 10
Cook: 25
Ingredients
Method
Step 1
Cut Vegie Roast lengthwise in half. Slice into bite-size pieces.Step 2
Drizzle oil into a large skillet over medium heat. Add the onions and cook 4 - 5 minutes, until starting to soften.Step 3
Add the ginger and curry paste and cook for a minute until fragrant. Add the pumpkin and potatoes and stir well. Add Vegie Roast pieces and stir gently to coat with paste.Step 4
Add coconut milk and stir to incorporate. Bring to the boil, reduce heat to low, and cover pan. Simmer for 15 - 20 minutes, until vegetables are tender.Step 5
Serve with steamed rice, roasted peanuts, and fresh coriander leaves.
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