- Preparation Time: 20 min
- Cooking Time: 40 min
- Serves: 4
- Ingredients:
25 ml vegetable oil
1 onion diced
1 tablespoon fresh ginger (or paste)
1 tablespoon fresh garlic
1 green chilli sliced/chopped (optional)
1 teaspoon each of Kit 4 Curry Recipe Pack 1, 2, 3 and 4 (add more heat with an extra teaspoon of #4)
1 tablespoon tomato paste (optional)
500 ml (2 cups) vegetable stock
400 ml (1 can) coconut milk (or lite for a less rich version)
1 cauliflower or broccoli head, cut/ broken into florets
1 sweet potato or 2 potatoes, peeled and cut into bite size chunks
1/2 medium size butternut peeled and diced
2 carrots cut into 5mm slices
2 tomatoes coarsely chopped
400 g (1 can) of chickpeas
1 lime’s juice or 1 tablespoon lemon juice and 1/2 teaspoon of lemon zest
Salt and pepper
4 lightly packed cups of spinach or roughly chopped swiss chard
Fresh coriander, chopped (handful)
1 onion diced
1 tablespoon fresh ginger (or paste)
1 tablespoon fresh garlic
1 green chilli sliced/chopped (optional)
1 teaspoon each of Kit 4 Curry Recipe Pack 1, 2, 3 and 4 (add more heat with an extra teaspoon of #4)
1 tablespoon tomato paste (optional)
500 ml (2 cups) vegetable stock
400 ml (1 can) coconut milk (or lite for a less rich version)
1 cauliflower or broccoli head, cut/ broken into florets
1 sweet potato or 2 potatoes, peeled and cut into bite size chunks
1/2 medium size butternut peeled and diced
2 carrots cut into 5mm slices
2 tomatoes coarsely chopped
400 g (1 can) of chickpeas
1 lime’s juice or 1 tablespoon lemon juice and 1/2 teaspoon of lemon zest
Salt and pepper
4 lightly packed cups of spinach or roughly chopped swiss chard
Fresh coriander, chopped (handful)
- Cooking Method:
- Heat oil in large pot and sauté the onions with the ginger, garlic and chilli for 5 min.
- Add 1 teaspoon each of Kit 4 Curry Recipe Pack 1, 2, 3 and 4 (add more heat with an extra teaspoon of #4) and tomato paste. Stir well.
- Add vegetable stock, coconut milk and simmer for 10 min.
- Add cauliflower/broccoli, sweet potatoes, butternut, carrots, tomato,and chickpeas and cook on medium high for 20 min or until vegetablesare done.
- Add lime/lemon juice and zest, stir, and cook for 2 min.
- Toss in the spinach/swiss chard, stir through, and cook for 5 min until slightly wilted.
- Garnish with fresh coriander.
- Served best with roti, basmati rice, or sambals.
- Salt and pepper to taste.
Tagged All Recipes, The Recipe Pack, Vegetarian