Butter Vegetable Curry
Serves 6
Vegan
Ingredients:
700g pumpkin, cut into 2cm cubes
1/2 cauliflower, broken into small florets
200g beans, chopped into 4cm lengths
cup frozen peas
1 large red onion, chopped
2 large cloves garlic, chopped small
2cm piece ginger, grated
3 tbsp coconut oil
2 tbsp tandoori paste
3/4 cup cashews
1/4 cup sunflower seeds
1 tsp cumin powder
1 tsp coriander powder
1 tsp cumin seeeds
1 tsp cinnamon
1 tbsp garam masala
salt
1 tsp kashmiri chilli powder
1 cup tomato paste
400ml tin coconut milk and 400ml water
Preheat oven to 200 degrees C.
Put 1 tbsp each of coconut oil into roasting tins and melt oil. Add pumpkin to one tray and cauliflower to the other. Cook for about 20 mins till slightly browned. Don’t overcook - you want the veg to have a bit of bite. Set aside.
Put cashews and sunflower seeds in a food processor and add 1 cup boiling water. Leave for about 10 minutes, then blitz till a grainy paste.
Heat the remaining coconut oil in a large pan. Add cumin seeds and sizzle for about 1 minute. Add onion and cook over gentle heat till soft. Add ginger and garlic and cook for a further 2 minutes.
Add tandoori paste to pan and stir for a further 2 minutes. Add spices, tomato paste and cashew mix and stir till well combined. Mix through the coconut milk.
Simmer on low heat, stirring occasionally so it doesn’t stick to the bottom of the pan, for about 20 minutes. Add beans and cook for another 10 minutes. Add remaining veg and heat through (careful not to overcook the veg - you want it to hold its shape, not become mushy).
Serve with rice and/or nan bread.
NB: this is very mild - add one finely chopped green chilli at stage 4 if you like a bit more heat.