Chargrilled Pieces, Vegetable and Chickpea Curry

These meat free pieces are the perfect addition to vegetarian curries, they absorb flavour beautifully and add plant-based protein! 

  • Vegetarian
  • High in protein
  • High in fibre
  • Full of flavour 
  • 0:30 TIME
  • 10 Portions
  • 475 calories
  • medium

Method

30ml vegetable oil 

250g onions, sliced 

50g garlic cloves, crushed 

10g coriander seeds 

12g cumin seeds 

6g fennel seeds 

3g ground turmeric 

6g chilli powder 

200ml BUITONI Pasta Sauce 

18ml CHEF Vegetable Liquid Concentrate 

600ml water 

150g MAGGI Coconut Milk Powder  

1kg butternut pumpkin, diced 

400g cauliflower, cut into florets 

450g capsicums, diced 

600g chickpeas, tinned, drained, rinsed 

500g peas, frozen 

1 bch coriander, chopped. 

30ml rice bran oil 

700g HARVEST GOURMET® Vegetarian Chargrilled Pieces 

Heat the vegetable oil in a large saucepan, add the onions and cook for 15 minutes. 

Add the garlic and cook for a further 2 minutes. Remove from heat. 

In the meantime, place the coriander seeds, cumin seeds and fennel seeds into a frying pan and toast on a moderate heat for 2-3 minutes. 

 

Place the whole spices into a mortar and pestle and pound them until fine. 

Add the turmeric and chilli powder and add these to the onions. Cook the spices for 2-3 minutes until fragrant. 

 

Add the BUITONI Pasta Sauce and mix the CHEF Vegetable Liquid Concentrate with the water and add. 

Make the MAGGI Coconut Milk Powder to pack instructions and add.  

 

Bring to boil, turn the heat down to simmer. 

Add the pumpkin and capsicums, cook for 10 minutes. 

Add the cauliflower and cook for a further 10 minutes. 

Add chick peas and the frozen peas. Bring to boil. 

Heat the oil and cook the for 3-4 minutes, add to the curry the HARVEST GOURMET® Vegetarian Chargrilled Pieces. 

Add the chopped coriander and serve with rice. 

Chef's Tip

  • Use a red curry paste for a quick and easy dish 

NUTRITION