RECIPE BY:

Michael Weldon

TIME:

Prep Time 10 mins
Cook time 20-25 mins

INGREDIENTS :

• 2 tbsp Cobram Estate Robust Extra Virgin Olive Oil
• 1 Onion, chopped
• 3 garlic cloves, roughly chopped
• 1 thumb size piece of Ginger, grated
• 2 tbs KEEN’s Curry powder
• 1tbs Garam Masala
• 1tbs Cumin powder
• 2 Birdseye Chilli, halved
• 2 sprigs of Curry Leaves, stems removed
• 1 litre of Massel Vegetable Liquid Stock
• 1 Broccoli, cut into bite sized pieces
• 1 small Cauliflower, cut into bite sized pieces
• 200g Green Beans, cut into 4 cm pieces
• 100g Peas
• 50g Cashew nuts
• ¼ cup of yoghurt
• Sea Salt
• Curry Leaves to garnish

METHOD :

• Heat up oil in a large pan before adding onion and a pinch of salt. Once onion starts to soften, add ginger and garlic and cook for 1-2 minutes.
• Add KEEN’s curry powder, garam masala, cumin and fry off until spices become aromatic. Add stock, chilli, curry leaves and bring to the boil. Once boiling add broccoli, beans and cauliflower and allow to simmer for 10-15 minutes until they are soft. Just prior to serving, add yogurt, peas and cashew nuts and cook until they are warmed through. Serve with extra yoghurt and curry leaves to garnish.