Are you stuck for dinner tonight ? Try this vegetable and coconut curry packed full of flavour - 50g sunflower seeds ½ tsp fennel seeds Salt 1 packet of Green beans 4 tbsp coconut or olive oil 2 tsp each coriander and cumin seeds 1 tsp mustard seeds 1 tbsp cardamom pods 1 large onion, sliced 2 carrots, peeled, cut into 2.5cm dice 50g ginger, peeled and grated 3 garlic cloves, peeled and crushed 400ml coconut milk 1 red chilli, finely chopped 1 lime ½ butternut squash, peeled and cut into 2.5cm dice ½ cauliflower, split into florets 30g chopped coriander leaves Heat the oven to 200C/400F/gas mark 6. Put the sunflower and fennel seeds and a pinch of salt in a nonstick pan, and place over high heat. Stir for three or four minutes. Set aside to cool. steam or power boil your green beans and set aside . In a frying pan, dry-fry the spices until they release their aromas, transfer to a mortar and work to a fine powder. Remove and discard the cardamom skins. In a large, heavy-based skillet, sauté the onion in the remaining oil for about 12 minutes, until nicely browned. Add the carrots, ground spices, ginger, garlic, coconut and chilli. Shave off a few shards of lime zest, add to the pot, cover and simmer for 10 minutes. Add the squash, cook for four minutes, then stir in the cauliflower. If needed, add a little water, just enough almost to cover the veg, then replace the lid and simmer for a few minutes, until the vegetables are semi-cooked. Uncover and reduce the sauce rapidly until it thickens a bit. Juice the lime, add this to the pot along with the green beans and most of the coriander, taste for seasoning and leave to sit for 10 minutes. Serve over brown rice or quiona with the seeds and reserved coriander sprinkled on top.
Posted on: Mon, 07 Jul 2014 14:33:38 +0000