Indian Vegetable Curry

This is a mild Vegetable curry with a coconut base.  It is rich and delicious.  Add any vegetables and team with chickpeas or other lentils if you like.

INDIAN

 VEGETABLE CURRY

(Serves 4-6 – Mild)

Shopping List:

1 Tablespoon Vegetable Oil

2 Onions – Chopped

2 Large Sweet Potatoes – Chopped

500 Grams Cauliflower – Cut into Florets

200 Grams Green Beans – Trimmed and Halved

600 Grams Canned Chickpeas

2 Cups Vegetable Stock

400 gram can Chopped tomatoes

2 Tablespoons Tomato Paste

1 ½ Cups Coconut Milk¼ cup Fresh Coriander or Parsley

Method:

□    Heat Oil in Pan

□    Add Onion and Saute till soft

□    Add Spice Blend – Stir 30 Seconds

□    Add Sweet Potato – Cook stirring 5 Minutes

□    Add Stock. Tinned Tomatoes and Tomato Paste

□    Simmer about 15 minutes

□    Stir in Coconut Milk

□    Add Cauliflower, Beans and Chickpeas

□    Simmer uncovered for 10 minutes

□    Stir in Herbs

Suggestions:

Serve with Indian Naan Bread, Rice, Yoghurt and Tomato Salad