This has quickly become one of our very favourite meals. Even Jesse, a confirmed meat eater, gets excited when he sees it on the menu. It's a mild curry which is warming rather than spicy. It's dairy and wheat free and vegetarian. This is a really quick meal so really good for weeknights when you're busy rushing kids here and there - it takes about 30 minutes to cook and serves four good sized portions.
I use any vegetables I have lying around but it usually consists of cauliflower, broccoli, carrots, potatoes, kumara (red yams), pumpkin. I serve it with brown rice for a healthier option. (I didn't make the roti in the photo but I usually do.)
- 1 tablespoon olive oil
- 1 onion finely chopped
- 3 cardamom pods, bashed
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1/2 teaspoon turmeric
- 1 green chilli, deseeded and finely chopped
- 1 clove garlic
- A thumb sized piece of root ginger
- 800grams vegetables, chopped
- 500mls chicken stock (use vegetable for vegetarian option)
- 200grams frozen peas
- 2 tablespoons ground almonds (or more)
- 1 can coconut cream*
Cook 1.5 cups of brown rice in 3 cups of water.
Chop the vegetables. Heat the oil in a large pan or pot. Cook the onion with the dried spices over a low heat until the onion is light golden. Add the chilli, garlic and ginger and cook for about a minute longer.
Add the vegetables and toss them so they are mixed well with the spices. Cook for about 5 minutes, stirring. Add the stock and simmer for 10 minutes.
Add the peas, coconut cream and cook for a couple of minutes (or until the vegetables are cooked).
Add the ground almonds. Taste and season if necessary.
Serve on rice with a little fresh coriander on top and some roti.
*While I usually only use one can of coconut cream, for a creamier mixture you can add a little more.