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 cup curry paste

  13. 300g can chickpeas, drained, rinsed

  14. 1/3 cup low-fat yoghurt

  15. 6-8 round rolls 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. More recipes Asian meatloaf Red kidney bean burgers Lemon slice


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