A vegetable curry is a truly wonderful thing. It's the perfect student recipe - being 'flexible' with ingredients means you can add almost any seasonal vegetables to the curry sauce. Experiment with extra flavours such as kaffir lime or curry leaves,a little soy sauce or fish sauce. The rice and quinoa together provide a super tasty & healthy combination too.
- 3 Tbsp oil
- 1 cup diced onion
- 2 tsp grated garlic
- 1 Tbsp peeled chopped fresh ginger
- 2 Tbsp green curry paste or curry powder
- 2 cups vegetable stock
- 1 can coconut milk
- 1 cup diced kumara
- 1 cup diced potato
- 2 cups cauliflower florets
- 2 cups broccoli florets
- ½ each red, green, yellow capsicums (keep the remaining for fresh salad)
- 2 cups rice
- 1 cup quinoa
1. In a large sauce pan heat oil and fry onion gently without colour for 6 -8 minutes. Add garlic, ginger and curry paste cooking for a further 2 minutes.
2. Add stock, coconut milk, kumara and potatoes and bring to the boil then turn down to a gentle simmer for 15 minutes.
3. Place rice and quinoa in a pot and cover with warm water, rinse and drain three times. Add five cups of water and 1 teaspoon salt then bring to the boil. Turn heat down to low, cover with a lid and simmer for 13 - 15 minutes until rice has puffed up.
4. Add cauliflower, broccoli and capsicums to the curry, simmer for 5 - 10 minutes or until vegetables are tender.