Vegetable and Coconut Curry

Serves: 2 (can split into 2 portions and frozen. Prep and cook 25 – 35 min.

A great way to use leftover vegetables. It serves 2 but you can store it in the fridge or freezer if you don’t want to eat it all at once.

 INGREDIENTS:

• 2 tsp oil for frying (not olive oil)
• ½ tsp ground mustard seeds
• 3 spring onions
• 1 medium tomato
• 1 carrot (around 70g)
• 1 broccoli head (around 70g)
• Green beans (around 70g)
• 250 ml coconut milk (light or thick can be used–it simply alters the consistency of the sauce)
• 50ml water

Spice mix:

• 5 cardamom pods
• 5 curry leaves
• ½ tsp ground coriander
• ½ tsp ground cumin
• ½ tsp palm sugar (substitute ordinary sugar or agave nectar)
• ½ tsp garlic paste
• ½ tsp ginger paste
• Garam masala – optional when serving – sprinkle on around ¼ tsp per serving (too much can spoil the taste of the vegetables and coconut)

METHOD:

• Peel and chop the tomato.
• Finely chop the onion (discard the green leaves).
• Cut the broccoli head into smaller florets.
• Cut the beans into 2cm lengths.
• Peel and finely slice the carrot.
• Add 2 tsps oil to a large saucepan placed on a medium-high heat.
• When the oil is hot, add the mustard seeds and wait for them to start popping (covering the pan is useful).
• Next, add the onion, and carrot to the pan, cook, stirring frequently, until softened, for 3-5 minutes.
• Then add the chopped tomato to the pan, stir, cover and allow the tomato to soften, for 2-3 minutes.
• Next, add the coconut milk, and all the 7 spice mix items to the pan of vegetables. Stir in well, bring to a simmer, cover then reduce heat slightly to low-medium and continue cooking for 5 minutes.
• Add the broccoli and beans along with the 50ml water, to the pan, stir, cover, and continue to simmer for 5-10 minutes (the length depends on how soft you want your vegetables to be).
• When serving, you could sprinkle on garam masala (1/4 tsp is enough).