Curtis Stones chilli-mint chutney gives a kick to a family favourite: vegetable curry.
- To make the chutney, in a food processor, blend the coriander, mint, lemon juice, chilli, ginger, and a little water until smooth. Season with about 1/2 teaspoon salt.
- To make the curry, heat a large heavy pot over medium heat. Add the oil and the onion and cook for about 8 minutes, or until the onions are tender. Add the garlic, ginger, jalapeno, ground coriander, salt, turmeric, cayenne, cardamom, and cumin, and cook for about 3 minutes, or until fragrant. Add the pumpkin and cook for about 3 minutes, or until it begins to soften slightly. Add the cauliflower, the coconut milk, and 1 cup of water, and bring to a simmer.
- Simmer the curry for about 15 minutes, or until the vegetables are tender but not mushy. Add the chickpeas and simmer about 3 minutes, or until heated through.
- Spoon the curry into 4 bowls. Spoon the chutney on top.
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