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Curried Vegetables & Pasta

Serves 6


  • 150g spinach-flavoured noodles
  • 2/3 cup French beans, cut into 3cm pieces
  • 1 cup diced carrot
  • 2/3 cup diced red pepper
  • 1 x 190g can champignons, drained
  • 1 x 200g tub Australian low fat natural yogurt
  • 2 tablespoons peanut butter
  • 1/2 teaspoon curry powder
  • 3/4 cup diced banana
Download Recipe (PDF)


  1. Cook noodles in boiling water for 10 minutes. Add vegetables to noodles and bring back to the boil. Cook for 5 minutes. Combine yogurt, peanut butter and curry powder together thoroughly. Quickly drain noodles and vegetables and put back in saucepan. Add banana and yogurt mixture, stir well and serve immediately.

Nutritional Information

Nutrients per serve:
Energy (kj) 845
Protein (g) 6
Fat, Total (g) 5
Carbohydrates (g) 16
Sodium (mg) 0
Calcium (mg) 0
Iron (mg) 0


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