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Vegie chow

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    Source: food.ninemsn.com.auReport recipe

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    Nutrition Info . . .

    NutrientsLipids, Cellulose
    VitaminsA, B2, B3, E
    MineralsZinc, Copper, Natrium, Chromium, Calcium, Potassium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 2 potatoes, cut into small cubes

    2. 150g butternut pumpkin, cut into small cubes

    3. 150g green beans, chopped

    4. 2 cups cauliflower florets

    5. 1 small sweet potato, cut into small cubes

    6. 1 small parsnip, cut into small cubes

    7. 2 stalks celery, trimmed, chopped

    8. 1 large carrot, chopped

    9. 2 tablespoons plain flour

    10. 2 tablespoons olive oil

    11. 400g can diced tomatoes

    12. 375ml can light evaporated milk

    13. cup curry paste

    14. 300g can chickpeas, drained, rinsed

    15. 1/3 cup low-fat yoghurt

    16. 6-8 round rolls

    17. extra yogurt, and coriander leaves, to serve

    Instructions Jump to Ingredients ↑

    1. Place vegetables in a medium bowl. Add flour, tossing gently to combine.

    2. Heat oil in a large saucepan on high. Cook vegetables for 2-3 minutes until browned.

    3. Blend in tomatoes, milk and curry paste. Bring to boil. Reduce heat and simmer, covered, for 10-15 minutes until vegetables are just tender.

    4. Mix in chickpeas and yogurt. Stir over a low heat for 4-5 minutes until heated through.

    5. Slice tops from the rolls. Scoop out, leaving a 1cm crust, and reserve bread.

    6. Spoon vegetable mixture into rolls. Serve topped with a dollop of yogurt and a sprinkling of coriander. Serve with reserved bread.

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