Guyanese Seven Curry Vegetable Platter with Rice
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 250 g pumpkin, peeled and cubed
- 400 g tinned chickpeas, drained
- 1 aubergine, diced
- 150 g green beans
- 3 tbsp caribbean curry powder
- 1 onion
- 3 garlic cloves
- 350 g long grain rice
Nutrition (per serving)
- Calories
- 510 kcal
- Protein
- 16.5 g
- Carbohydrate
- 95.2 g
- of which sugars
- 7.1 g
- Fat
- 4.4 g
- of which saturates
- 0.8 g
- Fibre
- 13.6 g
- Salt
- 0.63 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Fry the sliced onion and crushed garlic in a little oil for 5 minutes, then stir in the caribbean curry powder and cook for 1 minute until fragrant.
- 2
Divide the mixture between two pans. In the first, add the pumpkin and chickpeas with 200ml water and simmer for 20 minutes until tender.
- 3
In the second, add the aubergine and green beans with 150ml water and simmer for 15 minutes until tender.
- 4
Meanwhile, cook the rice in plenty of boiling water for 10-12 minutes, then drain.
- 5
Serve the rice with the curried pumpkin and chickpeas alongside the curried aubergine and green beans.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.