Preparation

20 minutes

Cooking

40 minutes

Portions

Four

Chef says

Really simple taste with oodles of taste

Tips

Recipe will suit any mild flavoured vegetables.

Use coconut cream (and a bit more stock) instead of milk if cost is an issue.

How much rice? For one person I fill a small espresso cup, about 7 dessertspoons. How much do you use?

By Karen, Walden Local Food

Vegetable coconut curry

Vegetable Coconut Curry

Ingredients

1 small cauliflower

1 large potato

2 carrots

1 parsnip

1 red onion

2 tablespoons olive or sunflower oil

2 garlic cloves

1 tspn each of cumin (seeds or ground), ground coriander, curry powder

Pinch of sugar

2 teaspoons of vegetable stock powder

1 tin of coconut cream or milk

Fresh chopped coriander to garnish

 

Serve with rice

dots

Method

  1. Scrub the potatoes, chop into chunks and cook in boliing water for 10 minutes
  2. Chop up the cauliflower, add to the potatoes, cook for 5 minutes.
  3. Peel and chop the carrots/parsnip, add to the tates and cauli, boil for 5 minutess.
  4. Drain and retain 350ml of the cooking water.
  5. Add stock powder to the water and stir.
  6. Heat the oil and gently fry the chopped onion for five minutes. Add the chopped garlic, spices, sugar and cook for 2-3 minutes.
  7. Add the onion, spice and garlic mix to the vegetables. Pour in the coconut milk or cream.
  8. Slowly add the stock, between 250 to 350ml, using closer to the upper quantity if use coconut cream. The amount depends on how runny you like your curry.
  9. Simmer for 15 minutes.

 

 

Inspired by "Making the Most of Food" event with CaSFA and Cambridge Cookery School