Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, for 5 minutes or until slightly golden. Add the curry paste and cook for a further 2 minutes.
Add the eggplant, zucchini and pumpkin and toss until well coated in the paste. Add the coconut milk and stock, stir to combine and bring to the boil over high heat.
Reduce heat to low and simmer, covered, for 10 minutes. Remove the lid and simmer for a further 5 minutes or until the sauce has thickened slightly and the vegetables are just cooked. Stir in the brown sugar and coriander and season with salt and pepper.
Meanwhile, cook the rice in large saucepan of salted boiling water, according to packet directions, until just tender. Drain.
Serve the vegetable curry with the rice
For the kids: reduce the curry paste to 1 tsp.
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|Serving Size: 1 Serving (569g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 106 (21%)|
|Amt Per Serving||% DV|
|Total Fat 11.8g||16 %|
|Saturated Fat 7g||35 %|
|Monounsaturated Fat 2.3g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 0mg||0 %|
|Sodium 412.7mg||14 %|
|Potassium 1289.7mg||34 %|
|Total Carbohydrate 94.2g||28 %|
|Dietary Fiber 9.1g||36 %|
|Sugars, other 85.1g|
|Protein 11.4g||16 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 513
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