Yumi’s Veggie Bite Curry

 Endless Possibilities with Yumi’s Sweet Potato & Herbs Veggie Bites

Serves 6


3 tsp curry powder
1/4 tsp chilli flakes
2 x packs Yumi’s Sweet Potato and Herb Veggie Bites
4 tbsp olive oil
1 onion, thinly sliced
2 cloves garlic, crushed
3cm ginger, grated
1 tsp black mustard seeds
1 tbsp chutney
1 cup green beans
1 cup broccoli, cut into small florettes
400g tin crushed tomatoes
400g tin coconut cream
12 stalks of Tuscan kale, stalk removed, leaves shredded kale
Sea salt
Brown rice and coriander leaves, to serve


  1. Combine curry powder and chilli flakes in a large bowl.  Add Yumi’s Sweet Potato and Herb Veggie Bites and toss to coat.
  2. Heat 2 tbsp oil in a large frypan over medium heat.  Add the veggie bites and fry 2-3 mins until golden.  Remove from pan and set aside.
  3. Wipe out the pan, add remaining oil and onion, garlic, ginger and mustard seeds.  Fry over medium heat 3-4 mins until fragrant and onions are soft.  Add chutney, beans and broccoli and stir well to coat.  Add tomatoes and coconut cream, stir well then cook 4-5 mins, stirring regularly, until the sauce thickened and vegetables are just cooked through.  Add kale and stir through 1-2 mins to wilt.  Season with salt to taste.
  4. Add veggie bites back to the curry, stir to heat through then serve over brown rice with coriander.
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