Vegetable Curry

Vegetable Curry recipe - The Cooks Pantry

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.

Related Recipes

Prawn and Chorizo Pasta

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS : 300gm raw banana prawns, cleaned, chopped into 2cm pieces 130gm raw chorizo, peeled 200gm fettuccine 1 Tbsp. Cobram Extra Virgin Olive Oil 3 cloves garlic, finely sliced ¼ cup toasted pine nuts 1/3 cup...

Poached Chicken Salad with Green Goddess Dressing

RECIPE BY: Courtney Roulston SERVING SIZE: 4 - 6 people INGREDIENTS : 1 cup cooked red quinoa seeds 1 medium bulb fennel, finely sliced-fronds reserved for garnish 1 can brown lentils, drained and rinsed 2 cups baby rocket leaves 2Tb lemon juice 2Tb Cobram Estate...

Spiced Lentil Soup

RECIPE BY: Matt Sinclair SERVING SIZE: 4 people INGREDIENTS : ¼ cup Cobram Extra Virgin Olive Oil 1 tin Coles brown lentils, drained and rinsed 1 Litre Massel liquid Vegetable Stock 4 cloves garlic, grated 1 tsp. KEEN’s Curry Powder ½ KEEN’s Chilli Powder 1 Tsp....

Curried Sausages

RECIPE BY: Michael Weldon SERVING SIZE: 4 people INGREDIENTS : 1 x packet of Coles Finest Lamb Sausages 1 large Brown onion, chopped 2 garlic cloves, diced 2tbs KEEN’s Curry Powder 1tbs Cumin powder 2 sprigs of Curry leaf 1 tin of Ardmona Chopped Tomatoes 1 fresh...

Spiced Stuffed Roast Pumpkin with Lemon Tahini Dressing

RECIPE BY: Courtney Roulston SERVING SIZE: 6 - 8 people INGREDIENTS : 1 whole kent pumpkin, around 2/ 2.5kg 1/3 cup (80ml) cobram olive oil 1 brown onion, diced 2 teaspoon ground cumin 1 teaspoon ground cinnamon 2 cups curly kale, stems removed, finely chopped 2/3 cup...

Prawn Toasts with Sriracha Mayo

RECIPE BY: Matt Sinclair SERVING SIZE: 6 people INGREDIENTS: 500gm King prawns, peeled and cleaned 2 cloves garlic, finely chopped 1-inch piece ginger, peeled, finely chopped 1 egg white 1 tsp. white sugar 1 tsp. Lee Kum Kee Pure Sesame Oil 1 tsp. Lee Kum Kee Premium...

Print Friendly, PDF & Email