 |
Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
|
I've been experimenting with this for a while and think I have it now. It's a good extra dish for a crowd of curry eaters like our family. The choice of vegetables is really up to you, but look for colours and textures to make it interesting. I have put baby squash, cauliflower and beans in this at other times. Ingredients:
2 tablespoons oil |
2 large onions, diced |
3 garlic cloves, minced |
1 tablespoon grated fresh ginger |
1 red chile, finely minced |
3 tablespoons curry paste (i like rogan josh) |
1 (400 ml) can light coconut milk (unsweetened) |
1 carrot, quartered lengthways, chopped into 1cm pieces |
1 small sweet potato, peeled and diced carrots size |
1 cup diced pumpkin |
1 (440 g) can chickpeas |
1 cup broccoli floret |
1 red capsicum, diced |
1 zucchini, cut same as carrot |
1 bunch spinach, well washed and stems discarded |
1 lime, juice of |
1/2 cup chopped fresh coriander |
Directions:
1. Heat the oil over medium heat, add the onions and cook until softened but not coloured; about 10 minutes.
2. Add the ginger, garlic and chilie and cook a further couple of minutes.
3. Add the curry paste, stir and cook a couple of minutes before adding the carrot, sweet potato and pumpkin.
4. Add the can of coconut milk and a can of water and allow to cook uncovered until the sauce has reduced and thickened a bit and veg almost cooked. This takes me about 40 minutes.
5. Add the can of chickpeas and the softer veggies-broccoli, capsicum and zucchini and cook a further 10 minutes (or to your liking) with a lid on.
6. Just before serving, stir through the spinach leaves, lime juice and fresh coriander leaves. Keep stirring gently until the leaves are wilted.
7. Serve as part of a curry meal.
|
|