This tasty curry is a great way to use up leftover veggies in the fridge. And don't let the spices scare you off - just add a curry mix, if you prefer, and use what you have!
- 800g seasonal mixed veggies, roughly chopped (potatoes, carrots, kale, green beans, broccoli, peas)
- 1 onion, roughly chopped
- 4 tbsp oil
- 4 cloves
- cinammon stick
- 12 peppercorns
- 10 curry leaves
- 3 cm piece of ginger, grated
- 3 garlic cloves, crushes
- 1-2 chillies
- 500ml coconut milk
- 1/3 tsp turmeric
- salt and pepper
1. Chop the vegetables: cut the potatoes into quarters, the broccoli to the same size as the potatoes, the carrots into batons and the green beans into thirds. Strip the kale from it's stalk and roughly chop.
2. Heat 3 tbsp oil in a large, lidded frying pan. When hot, add the cloves, cinnamon, curry leaves, if using, and pepper. When the pepper swells, add the onion. Sweat for 8 minutes, or until soft, but not coloured. Add the ginger, garlic and chilli. Cook for 1-2 minutes.
3. Add the coconut milk, salt, turmeric and potatoes. Bring to the boil, cover with the lid and leave to simmer for 5 minutes. Add the carrots and kale and simmer for 5 minutes. Add a splash more milk if it’s too dry. When the potatoes and carrots are almost tender, add the beans and broccoli. Cook for approximately 3 minutes. Pop in the peas and cook for a final minute.
4. Serve with rice or cauli-rice.
This recipe is from Paediatric Dietitian, Lindsay Archibald-Durham.