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Vegetarian san choy bow recipe View Ingredients View Nutrients
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Ingredients
  • 1 tbs vegetable oil
  • 400g pkt plant-based mince
  • 1/3 cup (100g) red curry paste
  • 2 tbs vegetable stock
  • 200g broccoli, cut into small florets
  • 1 red capsicum, seeded, finely chopped
  • 3 celery sticks, finely chopped
  • 3 spring onions, thinly sliced
  • 1/3 cup coriander leaves
  • 12 small iceberg lettuce leaves
  • 1 cup bean sprouts
  • 1/4 cup (20g) flaked almonds, toasted
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Nutrients
  • Calories: 1627 kj
  • 22g FAT TOTAL:
  • 4g SATURATED FAT:
  • 12g FIBRE:
  • 29g PROTEIN:
  • 1792mg SODIUM:
  • 7g CARBS (SUGAR):
  • 11g CARBS (TOTAL):

Vegetarian san choy bow

You won’t need to order out with these delicious vegetarian san choy bow cups that will add crunch and flavour to your dinner…

  • 16/11/2019
(5 / 5)
Chickpea, vegetable and coconut curry recipe View Ingredients View Nutrients
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Ingredients
  • 2 teaspoons olive oil
  • 1 red onion, finely chopped
  • 2 garlic cloves, crushed
  • 2 teaspoons finely grated 
fresh ginger
  • 1 long green chilli, deseeded, finely chopped
  • 2 teaspoons brown mustard seeds
  • 2 teaspoons curry powder
  • 10 fresh curry leaves
  • 375ml (1 1/2 cups) Massel vegetable liquid stock
  • 125ml (1/2 cup) reduced-fat coconut milk
  • 300g carrots, peeled, cut into 1cm pieces
  • 400g can chickpeas, rinsed, drained
  • 350g broccoli, trimmed, cut into florets
  • 150g (1 cup) frozen peas
  • 2 cups steamed quinoa, to serve
  • 1/4 cup natural yoghurt, to serve
  • 4 pappadums, microwaved, to serve
  • Fresh coriander leaves, to serve
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Nutrients
  • Calories: 1379 kj
  • 9g FAT TOTAL:
  • 3g SATURATED FAT:
  • 14g FIBRE:
  • 17g PROTEIN:
  • 39g CARBS (TOTAL):

Chickpea, vegetable and coconut curry

This low-cal, low-fat vegetarian curry is bursting with vibrant flavour, perfect for a cooler night!

  • 16/11/2019
(5 / 5)
Mango & tomato curry recipe View Ingredients View Nutrients
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Ingredients
  • 2 tablespoons sunflower oil
  • 1 teaspoon black mustard seeds
  • 3 teaspoons medium curry powder
  • 2 teaspoons ground turmeric
  • 50g fresh ginger, grated
  • 1 long green chilli, deseeded, thinly sliced
  • 10 fresh curry leaves (see note)
  • 4 cardamom pods, lightly crushed
  • 2 garlic cloves, sliced
  • 1 onion, thinly sliced
  • 1 large mango, sliced
  • 6 tomatoes, core and seeds removed, cut into wedges
  • 400ml coconut milk
  • 2 tablespoons chopped coriander leaves
  • 1/3 cup toasted cashews, roughly chopped
  • Steamed white rice, to serve
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Nutrients
  • Calories: 2377 kj
  • 43g FAT TOTAL:
  • 22g SATURATED FAT:
  • 10g FIBRE:
  • 11g PROTEIN:
  • 66.52mg SODIUM:
  • 26g CARBS (SUGAR):
  • 31g CARBS (TOTAL):

Mango & tomato curry

Mango adds a delicious sweetness to this vegetarian curry.

  • 16/11/2019
(5 / 5)
Creamy chickpea and vegetable curry recipe View Ingredients View Nutrients
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Ingredients
  • 2 teaspoons vegetable oil
  • 2 tablespoons Madras curry paste
  • 1 cup Massel vegetable liquid stock
  • 400ml can light coconut cream
  • 1 large red capsicum, cut into 2cm pieces
  • 1kg pumpkin, cut into 2cm pieces
  • 1 small cauliflower, trimmed, cut into florets
  • 3 tomatoes, roughly chopped
  • 300g green beans, trimmed, halved
  • 400g can chickpeas, drained, rinsed
  • 1 Lebanese cucumber, grated
  • 2 tablespoons fresh coriander leaves, chopped, plus extra to serve
  • 1 cup plain Greek-style yoghurt
  • 4 naan bread, warmed
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Nutrients
  • Calories: 2773 kj
  • 24.6g FAT TOTAL:
  • 14g SATURATED FAT:
  • 9.7g FIBRE:
  • 21.2g PROTEIN:
  • 25mg CHOLESTEROL:
  • 1178mg SODIUM:
  • 86.6g CARBS (TOTAL):

Creamy chickpea and vegetable curry

Boasting 7 serves of vegetables, this vegetarian curry is slow cooked perfection. Enjoy for dinner tonight and savour leftovers for lunch later in…

  • 15/11/2019
(5 / 5)
Vegetable madras curry Recipe View Ingredients
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Ingredients
  • 1 tablespoon vegetable oil
  • 1 brown onion, sliced
  • 2 garlic cloves, crushed
  • 3cm-piece ginger, finely grated
  • 1 tablespoon madras curry powder
  • 400g can crushed tomatoes
  • 2 cups (500ml) vegetable stock
  • 400g brushed potatoes, peeled, coarsely chopped
  • 1/2 (300g) small head cauliflower, trimmed, cut into small florets
  • 1 cup (120g) frozen peas
  • 120g baby spinach leaves
  • Steamed basmati rice, to serve
  • Mango chutney, to serve

Vegetable madras curry

Go meat-free and try this tasty vegetarian curry made with cauliflower, potatoes and peas.

  • 02/11/2019
(5 / 5)
Vegetarian Thai curry tray bake recipe View Ingredients
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Ingredients
  • 3 tablespoons yellow curry paste
  • 400ml can coconut milk
  • 1 bunch broccolini, trimmed, halved lengthways
  • 125g pkt baby corn
  • 750g Kent pumpkin, deseeded, cut into 1cm-thick wedges
  • 6 baby carrots, trimmed
  • 300g firm tofu, cut into 2cm pieces
  • 250g pkt Uncle Ben's® Microwave Brown Rice
  • Fresh coriander sprigs, to serve
  • Lime halves, to serve

Vegetarian Thai curry tray bake

Add a Thai curry twist to this hearty vegetarian tray bake, which is loaded with tofu, pumpkin, carrot and rice.

  • 02/11/2019
(5 / 5)
Healthy pumpkin and tofu coconut curry recipe View Ingredients View Nutrients
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Ingredients
  • 1 large onion, chopped
  • 2 garlic cloves, crushed
  • 1 tablespoon finely grated fresh ginger
  • 2 long fresh red chillies, deseeded, chopped
  • 2 teaspoons curry powder
  • 2 teaspoons macadamia oil
  • 350g firm tofu, cut into cubes
  • 12 fresh curry leaves, plus extra, fried, to serve
  • 300ml reduced-fat coconut milk
  • 300ml salt-reduced vegetable stock
  • 500g pumpkin, peeled, deseeded, cut into 3cm pieces
  • 200g green beans, trimmed, halved
  • 75g baby spinach
  • 2 cups cooked quinoa
  • Lime wedges, to serve
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Nutrients
  • Calories: 1638 kj
  • 17g Fat Total:
  • 6g Saturated Fat:
  • 12g Fibre:
  • 20g Protein:
  • 32.5g Carbs (total):

Healthy pumpkin and tofu coconut curry

This low-cal vegetarian curry is packed with tofu, pumpkin and green beans to prove you can eat hearty yet healthy dinners.

  • 02/11/2019
(5 / 5)
Speedy satay noodles with tofu View Ingredients View Nutrients
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Ingredients
  • 2 x 90g dried ramen noodles
  • 150g (1 cup) frozen peas
  • 150g (1 cup) podded frozen edamame
  • 200g marinated teriyaki tofu, halved horizontally
  • 125g satay sauce
  • 60g (1 cup) bean sprouts
  • 2 green shallots, shredded
  • 40g (1/4 cup) roasted salted peanuts, chopped
  • 2 tablespoons fried shallots
  • Fresh mint leaves, to serve
  • Fresh coriander leaves, to serve
  • Sliced fresh red chilli, to serve (optional)
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Nutrients
  • Calories: 1983 kj
  • 18g Fat Total:
  • 4g Saturated Fat:
  • 9g Fibre:
  • 24g Protein:
  • 49g Carbs (total):

Speedy satay noodles with tofu

17 minutes is all you need to make this delicious, low-calorie vegetarian noodle dish.

  • 02/11/2019
(5 / 5)
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