Caribbean vegetable curry

Caribbean vegetable curry
  • Low fat
  • Low phosphate
  • Low potassium
  • Low protein
  • Vegetarian
  • Main meal
  • Caribbean
  • 1 hour or less
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A creamy low protein, vegetable-packed curry thatโ€™s low in salt, potassium and phosphate.


1 tablespoon oil

1 tablespoon curry powder

1 tablespoon turmeric

1 onion, chopped

1cm ginger root, peeled, finely chopped

4 gloves garlic, chopped

100g green beans, chopped

1 red pepper, chopped

2 stalks of celery, chopped

400g can chickpeas, drained

200g can sweetcorn, drained

2 tablespoons green seasoning (or 1 tablespoon of mixed herbs)

To serve

4 tablespoons plain yoghurt

10g fresh coriander, chopped

4-6 wholemeal pitta breads, roti, naan bread or chapatti


  1. Step 1

    Heat a large frying pan over a medium heat and add the oil. Once the oil is hot, tip in the curry powder and turmeric, mix them in the pan and then add the chopped onion, garlic and ginger. Stir and cook gently until the onion is slightly soft.

  2. Step 2

    When the onion has softened, add the drained chickpeas, green beans, red pepper, celery and sweetcorn.

  3. Step 3

    Add the green seasoning to the curry with 200ml of water and simmer on a low heat for 5-10 minutes. Add the yoghurt, stir and simmer again on a low heat for 1 minute.

  4. Step 4

    Once the curry is ready, toast the pitta breads (or prepare the roti, naan or chapatti). Serve into four bowls with your desired bread, yogurt and chopped coriander.

Food facts

The pitta bread, naan or chapatti is the main source of carbohydrate in this recipe, and the value has been provided for those who have been trained in insulin adjustment.

This recipe is low in potassium, when following the quantities in the ingredients, and the serving sizes. Therefore, suitable for those advised to reduce potassium in their diet.

This recipe is also low in phosphate, however it does contain some phosphate, mainly provided by the chickpeas, pitta bread and yogurt, therefore if you have been prescribed a phosphate binder you should take as directed.

This recipe is low in protein, therefore suitable for those advised to eat less protein.

Use a gluten-free pitta bread, naan, or chapatti.

Use a vegan yogurt, such as soya.

Once cooked and cooled, this recipe can be stored in an airtight container in the fridge and reheated for the following day.