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Home > Vitafriendspku > Recipes > My First Low Protein Veggie Curry
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My First Low Protein Veggie Curry

  • RECIPE MAKES: 16 Ice Cubes
  • PREP TIME: 20 Minutes
  • COOK TIME: 20 Minutes
Step 1

Add oil into a saucepan and heat. Add red onions, mushrooms, carrots, butternut squash, sweet potato, garlic, and coriander, then cook for 5 minutes. 

Step 2

Add in tomato purée, mango chutney and curry powder. Cook for 3 minutes. 

Step 3

Add in chopped tinned tomatoes and water and bring to the boil. Simmer for 10 minutes or until soft. 

Step 4

Once cooked, mash with a fork until almost smooth. 

This recipe is freezable!


Refer to labels for allergen and other product information. 

  • 3 tsp Oil
  • 20g Red onions, finely chopped
  • 40g Mushrooms, finely chopped
  • 50g Carrot, peeled & grated
  • 50g Butternut squash, peeled, de-seeded & grated
  • 100g Sweet potato, peeled & grated
  • ½ Clove of garlic, crushed
  • 20g Coriander, fresh, finely chopped
  • 1g Tomato purée
  • 20g Mango chutney
  • 1g Mild curry powder
  • 100g Tinned chopped tomatoes
  • 100ml Water