Recipe is best made close to serving time. This recipe is not suitable to freeze or microwave
Paste
1 medium onion, chopped
¼ cup coconut
3 cloves garlic, chopped
2 teaspoons coriander seeds
2 teaspoons grated fresh ginger
1 teaspoon cumin seeds
1 teaspoon black mustard seeds
1 teaspoon crushed dried chillies
1 cinnamon stick
1 ½ tablespoons water
¼ teaspoon cardamom seeds
2 teaspoon whole cloves
Curry
30g ghee
2 medium tomatoes, peeled, cchopped
200g carton coconut cream
2 tablespoons plain yogurt
1 medium carrot, sliced
100g green beans, slied
150g cauliflower, chopped
150g broccoli, chopped
150g mushrooms, sliced
150g (10) bay eggplants, chopped
½ cup chopped roasted cashew nuts
Procedure:
- Paste: Blend or process all ingredients until smooth.
- Curry: Melt ghee in large saucepan, add paste mixture, stir over medium heat for 2 minutes.
- Stir in tomatoes, coconut cream, and yogurt, bring to boil, reduce heat, simmer, covered, for about 10 minutes.
- Stir in cauliflower, broccoli, mushrooms and eggplants, stir over medium heat for about 4 minutes or until vegetables are just tender.
- Stir in nuts, mix well. Serves 4.
