You know we love our vegetables here in the Scenic Rim.
So it's only fitting that this week's recipe from Kate is a super simple, delicious Vegetable & Coconut Curry.
Stock up on Scenic Rim carrots, pumpkin, broccoli and fresh lime and you're more than halfway towards curry heaven.
Add The Pickling Project's Tomato Kasundi and boom! What a flavour combo.
INGREDIENTS
1 large onion diced
2 tsp ground cumin
1 tsp ground ginger
1 tsp ground coriander
2 cardamon pods
2 tbsp olive oil
1 tsp chilli powder
1 can chickpeas, drained and rinsed
1 cup vegetable stock
½ jar tomato kasundi from The Pickling Project
400ml coconut cream
Juice of 1 lime
2 cups diced pumpkin
250g green beans cut into 2cm batons
1 head broccoli florets
175g sweet baby caps cut into 2cm pieces
3 carrots, peeled and cut into 2cm pieces
METHOD
Saute onion in the olive oil until soft. Add spices and tomato kasundi and stir to combine. Add vege stock, coconut cream, chickpeas pumpkin and carrots and cook, uncovered for 15 mins. Add beans and cook for another 10 mins. Finally add broccoli florets and baby capsicums and cook for a further 5 minutes until all vegetables are tender and cooked through.
Serve with rice, papadums and yoghurt.
This is quite a mild curry, suitable for children however if you like it a little spicy, just add another couple tspn of chilli power or a chilli paste.
