Love this curry. What could be better than a coconut veggie curry, especially now that the days are generally getting cooler? This curry is so good, I can even forgive the fact that there is no meat in it! Also, when fresh turmeric is available, I would suggest adding a thumb of that to this recipe.
Ingredients (serves 4-6)
1 clove garlic
2cm fresh ginger
4cm fresh turmeric
2 tbsp coconut oil
1 tbsp curry powder (I used Planet Organic brand)
1 potato, peeled, cubed
1 carrot, peeled, cubed
200g pumpkin, cubed
150g sweet potato, cubed
150g cauliflower, cut into florets
4 kaffir lime leaves
400mL coconut milk
1 tsp Herbamare
Juice of 1/2 lemon or lime
400g can chickpeas, drained and rinsed
Sprinkle of toasted peanuts or cashews
Jasmine rice, brown rice or quinoa, to serve
1. In a pot over medium heat, add the coconut oil, diced onion, crushed garlic, and grated turmeric and ginger. Cook, stirring until softened. Stir in curry powder.
(In Thermomix, add halved onion, garlic, turmeric and ginger. Chop 5sec/sp5. Add curry powder and coconut oil. Cook 2min/100deg/sp1).
2. Add chopped vegetables, coconut milk, lime leaves and water. Bring to the boil and then reduce heat. Simmer for around 15 minutes or until vegetables are cooked through. Stir every now and then.
(In Thermomix, add vegetables, lime leaves, coconut milk and water. Cook 20min/100deg/rev+speed soft)
3. Add Herbamare, lemon juice and chickpeas. Simmer for a few more minutes.
(In Thermomix, add Herbamare, lemon juice and chickpeas. Cook 3min/100deg/rev+speed soft).
4. Serve with rice or quinoa and sprinkle over the top with a few toasted peanuts or cashews.