- 200ml Fortisip PlantBased 2kcal Pumpkin Carrot Ginger
- 100ml coconut milk
- 100g cauliflower florets
- 75g chickpeas (jar or tinned) drained
- 50g diced aubergine
- ½ sliced red onion
- 1 tbsp coconut oil
- 1 tbsp oil
- 2 tbsp curry powder
- 1 tbsp plain flour
- 2 tsp garlic & ginger paste
- Salt and pepper
Cauliflower, chickpea, aubergine curry
Recipe highlights
Total cooking time:
40 mins
Category:
Oral Nutritional Supplements
Servings:
1
Ingredients**
Method
- Place the cauliflower, chickpeas, aubergine, in a roasting tray, drizzle over the oil and stir till fully coated. Season with salt and pepper and place into a pre-heated oven at 200°C for 20–25minutes.
- In a large frying pan, add the coconut oil over med/low heat, then add the onion and fry until golden brown. Add the garlic & ginger paste, the curry powder and flour, then fry for another 2 minutes.
- Add the coconut milk and simmer for 10 minutes until thick.
- Add the Fortisip and roasted vegetables and stir until fully coated.
Hints & tips:
- Serve with naan bread or cooked rice.
Allergens may be present, please check individual product and ingredient labels. If concerned about allergens please contact your healthcare professional.
This recipe is intended for use by carers or patients who have been prescribed Fortisip PlantBased 2kcal by a healthcare professional.
Fortisip PlantBased 2kcal is a Food for Special Medical Purposes for the dietary management of disease related malnutrition and must be used under medical supervision.
852 kcal
17g protein
The nutritional information indicated in this recipe is provided as a guide only. Please check the nutritional information on individual ingredients and food labels.