Creamy vegetable curry
19 serves of veg
- olive or canola oil spray
- 1 large onion, peeled and diced
- 2 cloves garlic, crushed
- 1 tablespoon garam marsala
- 1 teaspoon turmeric
- 1 small eggplant, cut into 2cm cubes
- 400g sweet potato, peeled, cut into 2cm cubes
- ½ cauliflower, cut into florets
- ¾ cup salt-reduced chicken or vegetable stock
- 150g green beans, trimmed, cut into 5cm lengths
- 400g can chickpeas, drained and rinsed
- 400mL can coconut-flavoured evaporated skim milk
- 16 small plain pappadums (8cm diameter), to serve
- ½ cup chopped coriander, to serve
- Spray a large non-stick saucepan with oil and place on medium to high heat.
- Cook onion for 3 minutes, stirring occasionally. Add garlic and spices and stir 1 minute until fragrant.
- Add eggplant, sweet potato, cauliflower and stock to the pan; mix well.
- Bring to the boil then reduce heat to medium. Simmer covered for 12 minutes, until vegetables are just tender.
- Add beans, chickpeas and milk; increase heat to return to the boil.
- Reduce heat and simmer gently uncovered for 5 minutes, until beans are tender but still bright green.
- Place 8 pappadums around the edge of a microwave-safe dinner plate and cook on high (100%) for 60 seconds, until puffed and crisp.
- Set aside and repeat with remaining pappadums.
- Serve curry in bowls topped with coriander and pappadums.
- Replace chickpeas with a can of lentil or cannellini beans (rinsed and drained).
- Replace sweet potato with pumpkin or potato.
- Replace coconut milk with can of evaporated milk and a teaspoon of coconut essence.
- Vary by adding other vegetables to include any combination of capsicum, carrot and zucchini.
- Stir through 2 cups baby spinach leaves just before serving.
- To add heat, cook a chopped red chilli or teaspoon of chilli powder with spices.
- Include 2 thinly sliced small skinless chicken breasts (400g) in step 5.
- Curry can be frozen in airtight container for up to 6 months.
- large non-stick saucepan
- stirring spoon
- microwave-safe dinner plate
- serving bowls
Recipe from LiveLighter® campaign © State of Western Australia  reproduced with permission.