Vegetable curry with chilli-mint chutney

Recipes / Vegetarian

Curtis Stones chilli-mint chutney gives a kick to a family favourite: vegetable curry.

Recipe «Vegetable curry with chilli-mint chutney» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 35 minutes. To make this dish at home by prescription from the author Gomer would need: 1 tbsp olive oil, 1/2 medium brown onion, finely diced, 1 clove garlic, finely chopped, 3cm piece finely chopped peeled fresh ginger, 1 small jalapeno chilli, seeded, finely chopped , 1 tsp Coles Brand Ground Coriander, 1 tsp fine sea salt, 1 tsp Coles Brand Ground Turmeric , 1/2 tsp Coles Brand Cayenne Pepper, 1/2 tsp Coles Brand Ground Cardamom, 1/2 tsp Coles Brand Ground Cumin, 380g Kent pumpkin, peeled and cut into 3cm pieces, 1/4 head cauliflower, cut into large florets, 1 cup TCC Coconut Milk, 400g can Coles Brand Chickpeas, drained, rinsed, 1/6 bunch fresh coriander leaves.

Ingredients:

  • 1 tbsp olive oil 
  • 1/2 medium brown onion, finely diced 
  • 1 clove garlic, finely chopped 
  • 3cm piece finely chopped peeled fresh ginger 
  • 1 small jalapeno chilli, seeded, finely chopped 
  • 1 tsp Coles Brand Ground Coriander 
  • 1 tsp fine sea salt 
  • 1 tsp Coles Brand Ground Turmeric 
  • 1/2 tsp Coles Brand Cayenne Pepper 
  • 1/2 tsp Coles Brand Ground Cardamom 
  • 1/2 tsp Coles Brand Ground Cumin 
  • 380g Kent pumpkin, peeled and cut into 3cm pieces 
  • 1/4 head cauliflower, cut into large florets 
  • 1 cup TCC Coconut Milk 
  • 400g can Coles Brand Chickpeas, drained, rinsed 
  • 1/6 bunch fresh coriander leaves 
  • 1/5 bunch fresh mint leaves 
  • 2 1/2 tbsp fresh lemon juice 
  • 1/2 small long green chilli, seeded, sliced 
  • 1cm finely grated peeled fresh ginger 

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Spoon the curry into 4 bowls. Spoon the chutney on top.