Vegetable Curry With Chutney Recipe
Ingredients
| Vegetable oil | 2 Teaspoon | |
| Ground cumin | 1 Teaspoon | |
| Curry paste | 1 Tablespoon | |
| Onions | 2 , chopped | |
| Potatoes | 2 , finely chopped | |
| 200 g / 6 1/2 OZ Cauliflower, cut into florets | ||
| 200 g / 6 1/2 oz Broccoli, cut into florets | ||
| 155 g/5 oz Green beans, halved | ||
| Pepper red | 1 To taste, chopped | |
| 2 Zucchini (courgettes), chopped | ||
| 200 ml/6 1/2 fl oz Coconut milk | ||
| 200 ml / 6 1/2 fl oz Vegetable stock | ||
| Rhubarb chutney | ||
| 500 g/1 lb Rhubarb, chopped | ||
| Grated ginger | 1 Tablespoon | |
| Green chilli | 1 , chopped | |
| Black mustard seeds | 1 Tablespoon | |
| 3/4 Cup/125 g/4 oz brown sugar | ||
| 1 Cup/250 ml/8 fl oz white vinegar | ||
| 60 g/2 oz Currants | ||
Directions
1. To make chutney, place rhubarb, ginger, chilli, mustard seeds, sugar, vinegar and currants in a saucepan and cook over a medium heat, stirring occasionally, for 30 minutes or until mixture is soft and pulpy.
2. To make curry, heat oil in a large saucepan, add cumin, curry paste and onions and cook, stirring, for 3 minutes or until onions are soft.
Add potatoes, cauliflower, broccoli, beans, red capsicum (pepper), zucchini (courgettes), coconut milk and stock and bring to the boil. Reduce heat and simmer, stirring occasionally, for 25-35 minutes or until vegetables are tender.
2. To make curry, heat oil in a large saucepan, add cumin, curry paste and onions and cook, stirring, for 3 minutes or until onions are soft.
Add potatoes, cauliflower, broccoli, beans, red capsicum (pepper), zucchini (courgettes), coconut milk and stock and bring to the boil. Reduce heat and simmer, stirring occasionally, for 25-35 minutes or until vegetables are tender.
Chef
