Choose seasonal vegetables to ensure this family meal is extra affordable. This is a superb vegetarian twist on the good ol’ green curry.

Prep Time: 10mn Cooking Time: 10mn Serves: 6


1 tsp rice bran oil
2 Tbsp Thai green curry paste, add to taste
4 cups chopped vegetables (pumpkin, courgette, broccoli & green beans)
1/2 cup water
375ml can Carnation Light & Creamy Coconut Flavoured Evaporated Milk
1 Tbsp Onion Stock Powder
1 tsp brown sugar
1/4 cup coriander leaves


  1. Heat oil in a large pan, add Thai green curry paste and stir-fry over a low heat until fragrant.
  2. Add pumpkin to the pan with water and steam for 2-3 minutes with lid on.
  3. Remove lid and add remaining vegetables. Stir-fry for 2 minutes.
  4. Combine the evaporated milk, onion stock powder and brown sugar. Add to the pan and heat through stirring constantly.
  5. Serve on rice or noodles, scattered with fresh coriander leaves and cashew nuts.
Print Friendly, PDF & Email


Please enter your comment!
Please enter your name here