Wednesday, June 25, 2008
Another easy meatless dinner recipe that's also suitable for vegetarians. Vegetable Curry is best made close to serving time. Accompany with boiled rice. Recipe serves 4 and includes directions for cooking in a microwave oven.
1 tablespoon oil
1 medium onion, chopped
1 clove garlic, crushed
1/2 teaspoon grated fresh ginger
2 teaspoons curry powder
2 teaspoons garam marsala
11 ounces (350 g) pumpkin
1 large carrot, sliced
1 large vegetable stock cube, crumbled
2 cups water
12 fl oz (400 ml) can coconut cream
6 1/2 ounces (200 g) cauliflower
5 ounces (150 g) broccoli
3 1/2 ounces (100 g) green beans, sliced
1 tablespoon chopped fresh parsley
1. Heat oil in large saucepan, add onion, garlic and ginger, stir over medium heat for about 2 minutes (or microwave on High for about 3 minutes) or until onion is soft.
2. Stir in curry powder and garam marsala, stir over heat for 1 minute (or microwave on High for about 1 minute).
3. Cut potato and pumpkin into 1 inch (2 cm) cubes, add to pan with carrot, stock cube, water and coconut cream; bring to the boil, stirring, reduce heat, simmer, covered, for 15 minutes (or microwave on High for 10 minutes).
4. Cut cauliflower and broccoli into small florets, add to pan with beans, cook further 10 minutes (or microwave on High for about 6 minutes) or until vegetables are tender. Sprinkle with parsley.