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Recipe for Vegetable Curry

Vegetable Curry Serves 4


1 can reduced-fat evaporated milk

1 ½ cups water

1 Tbsp curry powder

1 tsp reduced-salt stock powder

6 cups cooked mixed vegetables


  1. Combine evaporated milk, water, curry powder and stock powder and heat on the stove
  2. Add vegetables and heat through
  3. Serve with brown rice


Use any cooked seasonal or frozen vegetables such as boiled potato, kumara, broccoli, cauliflower, carrots, peas and beans

To turn it into a complete meal, add diced chicken or fish

This meal can be found in the Cheap Eats cook book put out by The Heart Foundation in conjunction with the New Zealand Federation of Family Budgeting Services. You can download a copy here: