Mixed Veggie Curry
Prep Time
20 Minutes
Cook Time
35 Minutes
Makes
4
Ingredients
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4 Mission Wholemeal Roti
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2 tbsp vegetable oil
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½ tsp fennel seeds
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8 dry curry seeds
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1 small onion, finely diced
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3 garlic cloves, minced
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3cm piece ginger, peeled and grated
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1 tsp ground coriander
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1 tsp cumin
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1 tsp turmeric
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1 tsp garam masala
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1 tsp chilli flakes
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400g tomatoes, peeled and chopped
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1 large sweet potato, cubed
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100g broccolini
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100g green beans
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2 zucchinis, sliced thickly
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120ml coconut milk
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lime, to serve
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coriander, to serve
Instructions
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Step 1
Heat oil in large soup pot over low medium heat, add fennel seeds and curry seeds. Fry gently for 1 to 2 minutes.
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Step 2
Add onions and cook for 5 to 7 minutes or until translucent.
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Step 3
Add garlic, ginger and remaining spices. Stir constantly for 1 minute, making sure the spices don’t burn.
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Step 4
Add tomatoes and 1 cup of boiling water. Bring to a boil then reduce to a simmer.
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Step 5
Add sweet potato and cook for 10 minutes or until sweet potato is just tender.
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Step 6
Add broccolini, green beans and zucchini and cook for 5 minutes.
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Step 7
Add coconut milk and bring to a simmer.
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Step 8
Season with salt, pepper, sugar or lime juice to taste.
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Step 9
Heat Mission Wholemeal Roti to packet instructions.
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Step 10
Serve curry with roti, limes and coriander.