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Quick Vegetable Curry

Short on time? Try this quick recipe!
Quick Vegetable Curry
Quick Vegetable Curry
Macros per serve
Carbs: 13.91
Protein: 5.8
Fat: 2.05


6 servings
  • 150g Onions
  • 1000ml Real Stock Chicken (Campbells)
  • 1tsp Canola Vegetable Oil
  • 100g Capsicum
  • 100g Cauliflower
  • 400g Diced Tomatoes in Tomato Juice (Woolworths Homebrand)
  • 5g Coriander
  • 10g Cumin
  • 15g Garlic
  • 5g Ginger
  • 200g Mushrooms
  • 10g Yellow Mustard Seed 
  • 300g Zucchini


  1. Heat oil in a large frying pan; cook onion, garlic and ginger and chilli until soft.
  2. Combine spices and add to pan. Cook until fragrant.  Add tomatoes and stock and bring to the boil.
  3. Add cauliflower and transfer to slow cooker or leave to simmer for 1hr.
  4. Add remaining vegetable and cook for a further 30 minutes or until vegetables are tender.
  5. Stir in fresh coriander to taste.  Add protein of your choice and serve.
Quick Vegetable Curry

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