Serves 4 / Prep Time: 25 mins / Cook Time: 40-45 mins

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Serving Suggestion

  • Garnish with fresh coriander

Top Tip!

Why not add extra chillies or more garam masala powder for an extra spicy curry.

A combination of ProZero and coconut milk add a bit of creaminess to this delicious low protein vegetable curry. Add more chilli to turn up the heat. This recipe is exchange free and great for those on a PKU diet


  • 3 tbsp Oil
  • 175ml Water
  • 125g Sweet potatoes
  • 125g Aubergine
  • 75g Mushrooms
  • 1 Green pepper
  • 100g carrots
  • 1 Red onion
  • 1 Red chilli, deseeded, finely chopped
  • 1 Garlic clove, peeled and finely chopped
  • 10g Fresh ginger, peeled and finely chopped
  • 2-3 Curry leaves
  • 1 tbsp Garam masala
  • ½ tsp Turmeric powder
  • ½ tsp Cumin powder
  • 400g Tinned tomatoes
  • 100ml ProZero
  • 100ml Permitted coconut milk
  • 2 tbsp Coriander, chopped
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  1. Wash and prepare all the vegetables. Chop the vegetables into similar size chunks.
  2. Parboil the sweet potatoes for approximately 5 minutes. Once cooked, drain and cool.
  3. Heat the oil in a pan over a medium heat then add the onions and fry for 2 minutes or until golden.
  4. Add the chilli, garlic, ginger, curry leaves to the onions and stir for a further minute. Add 75ml of water and cook for a further minute.
  5. Add the garam masala, turmeric and cumin powder to the mixture and stir. Cook for 2-3 minutes, stirring occasionally.
  6. Add the aubergine, green pepper, carrots and mushrooms and stir. Cook for 2 minutes coating the vegetables in the spices, then add the sweet potato and stir. Cook for a further 2-3 minutes.
  7. Add the tomatoes, ProZero and coconut milk to the mixture and stir well.
  8. Bring to the boil and add 100ml of hot water and simmer for 20-30 minutes until the sauce thickens and the vegetables are cooked through. Add the chopped coriander and serve.

ProZero is a food for special medical purposes and must only be used under strict medical supervision.