Indian Vegetable Curry

Serves: 4
Preparation Time: 10
Cooking Time: 25


  • 1 tbsp oil
  • 2 tbsp Indian curry paste
  • 500ml Campbell's Real Stock - Vegetable
  • 140ml light coconut cream
  • 2 carrots, cut into 1cm thick slices
  • 3 medium potatoes, diced into 1cm cubes
  • 300g cauliflower, cut into florets
  • 150g green beans, cut into 1 cm pieces
  • 1 x 420g can chickpeas, rinsed and drained
  • 1/2 cup roasted, unsalted cashews


  1. Heat oil in a large saucepan. Add curry paste and fry for 1 minute. Add Campbell's Real Stock and coconut cream and bring to the boil.

  2. Add all the vegetables and chickpeas, reduce heat and cook uncovered for 20 minutes, stirring occasionally.

  3. Stir in cashews.

  4. Serve with steamed basmati rice.


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