Warming and aromatic...this easy vegetable curry will feed the whole family.
You will need:
medium kumara (600g)
tablespoons cooking oil
tablespoons Jenny’s Kitchen Tamarind Chutney
tablespoon curry powder
cloves garlic, thinly sliced
cans chickpeas, drained (400g)
can coconut cream (400ml)
can diced tomatoes (400g)
cup vegetable stock
- 1 teaspoons salt
a broccoli, cut into florets
Plus to serve:
handful of chopped coriander leaves
basmati rice and/or naan bread
To Prepare your Curry:
the kumara and cut into 2 cm chunks.
cooking oil in a large sauté pan or pot, add chopped onion, Jenny’s
Kitchen Tamarind Chutney and curry powder. Fry for 3 minutes, stirring
regularly until onion just starts to soften. Stir in the kumara and
garlic, fry for a further 5 minutes.
chickpeas, coconut cream, diced tomato, vegetable stock and salt. Stir to
combine and bring to the boil, then reduce heat cover with a lid and
simmer for 20 minutes. Remove lid, stir in the broccoli florets, turn up
heat to medium and cook uncovered for 5-10 minutes until the broccoli is
to taste and scatter with chopped coriander. Serve with basmati rice
and/or naan bread.
Recipe easily serves 6