Name: Coconut, lime and ginger vegetable curry
Cook time: 55 min
Total time: 55 min
Yield: 4
Ingredients: 1 tablespoon oil; 1 onion, finely diced; 1 clove garlic, finely diced; 1 inch piece fresh ginger, peeled and sliced finely; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1/2 teaspoon dried chilli flakes; 2 cup vegetable stock or water; 400 millilitre can coconut cream; 1 small eggplant, diced; 2 courgettes, diced; 1/4 cauliflower, cut into small florets; 1/2 cup white rice; 100 gram green beans, trimmed and cut into bite-sized pieces; sea salt and cracked pepper; 1 teaspoon grated lime zest; 2 handfuls baby spinach leaves; toasted flaked coconut and fresh coriander to serve

Ingredients

1 tablespoon oil

1 onion, finely diced

1 clove garlic, finely diced

1 inch piece fresh ginger, peeled and sliced finely

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon dried chilli flakes

2 cup vegetable stock or water

400 millilitre can coconut cream

1 small eggplant, diced

2 courgettes, diced

1/4 cauliflower, cut into small florets

1/2 cup white rice

100 gram green beans, trimmed and cut into bite-sized pieces

sea salt and cracked pepper

1 teaspoon grated lime zest

2 handfuls baby spinach leaves

toasted flaked coconut and fresh coriander to serve

Method

1.Heat the oil in a large, heavy- based saucepan and cook the onion, garlic, ginger and spices over a gentle heat for 4-5 minutes until softened and fragrant. Add the stock and coconut cream, then bring to a simmer.

2.Add the diced eggplant, courgette and cauliflower, then cover.

3.Simmer gently for 40 minutes, then remove the lid and add the rice and beans, cooking for 10-12 minutes or until the rice is al dente and the beans are tender and bright green.

4.Season to taste and stir through the lime zest and spinach. Serve in bowls topped with toasted flaked coconut and fresh coriander leaves.

Fragrant and tangy, this creamy curry-style dish is a great way to use up leftover vegetables or simply to enjoy a meat-free meal.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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