VEGETARIAN TURMERIC CURRY
These simple and delicious meals are family favourites, sure to please any crowd (and use up old food too)! That’s what we call productive plates.
Ingredients
1/2 pumpkin, skin removed and flesh cut into bite sized pieces
1/2 cauliflower, cut into bite sized pieces
2 tablespoons olive oil
2 tablespoons coconut oil
1 red onion
2cm x 4cm piece of fresh turmeric, grated or 2 tsp powdered turmeric
4cm fresh ginger, finely grated
2 cloves garlic, peeled and crushed
1 lemongrass stalk, use white end only, grated on a microplane
6 kaffir lime leaves, discard stem and finely slice
1 chilli, deseeded and finely chopped
1 can coconut cream
1 can chickpeas,including brine
2 capsicums, sliced into strips
200g green beans, trimmed and cut into pieces
1 courgette, chopped
For the topping:
1 bunch coriander, roughly chopped
2-3 tablespoons crispy shallots
To serve:
Steamed jasmine rice
Method
Heat oven to 180C
Place pumpkin and cauliflower pieces on a roasting tray, add olive oil and season with salt and pepper. Roast for 20 minutes or until the pumpkin is cooked. Remove from the oven when done. While the vegetables are roasting, heat the coconut oil in a pan, add onion and saute gently for 2 mins. Add the turmeric, ginger, garlic, lemongrass, kaffir lime and 1/2 of the chilli. Stir for a minute to release the fragrance. Add the roasted vegetables and stir for a further minute. Add the coconut cream, chickpeas and brine and bring to a gentle simmer. Add capsicum, beans and courgette and cook for a further 5 minutes or until vegetables are cooked to your liking
Mix together the coriander and crispy shallots in a small bowl, fold in the remaining chilli. Put the curry in a large serving bowl or platter and top with the crispy topping. Serve with the jasmine rice