Eating your five-a-day has never been so easy, thanks to Sarah Tuck's spice-laden vegetable curry recipe.
Serves: 4
INGREDIENTS
Curry paste
1 onion, peeled and roughly chopped
1 thumb ginger, chopped
400gram tin tomato passata
1 tablespoon tomato paste
4 cloves garlic
Sea salt and freshly ground black pepper
Curry
2 tablespoons olive oil
1 tablespoon mustard seeds
1 teaspoon garam masala
1 teaspoon madras curry powder
1 teaspooon turmeric
½ teaspoon chilli flakes
400mls coconut milk
1 medium kumara, chopped
1 carrot, trimmed and sliced
½ cauliflower, chopped into florets
1 cup peas
3 handfuls baby spinach leaves
400gram tin chickpeas, drained
2 limes, halved
¾ cup flaked almonds, lightly toasted
1 cup fresh coriander leaves
METHOD
Put the onion, ginger, tomatoes and paste, garlic, salt and pepper in a small food processor and whiz to for a paste.
Heat the oil in a large heavy based pot and cook the mustard seeds for 2 minutes or until just starting to pop. Add the paste and cook over a medium heat for 8 minutes. Add the spices and coconut milk and bring to a gentle boil. Reduce the heat to a simmer and add the kumara, carrot and cauliflower. Cover and cook for 10 minutes over a medium heat. Remove the lid, add the peas and chickpeas, and cook for a final 5 minutes then fold through the spinach to wilt.
Serve with a squeeze of lime juice, a sprinkling of toasted almonds and a handful of fresh coriander.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
HOLIDAY 2
Our once-a-year special is packed with every recipe you need to make the most of the summer break. From baking and barbecues to fresh salads and sauces that make everything sing with flavour, HOLIDAY has you covered. We’ve even got great nibbles to enjoy with a drink while you dive into our annual puzzle section. This is an issue that sells its socks off, and it isn’t included in the dish subscription—so don’t delay. Get yours in store today and have your most delicious HOLIDAY yet.