Name: Vindaloo vegetables
Cook time: 75 min
Total time: 75 min
Yield: 4
Ingredients: 1 tablespoon vegetable oil; 2 medium_piece (300g) brown onions, chopped coarsely; 2 clove garlic, crushed; 1/4 cup (60ml) vindaloo curry paste; 12 (480g) baby new potatoes; 800 gram pumpkin, chopped coarsely; 1 large_piece (350g) red capsicum, chopped coarsely; 3 medium_piece (360g) carrots, chopped coarsely; 1/4 medium_piece (400g) cauliflower, chopped coarsely; 1 1/2 cup (375ml) vegetable stock; 425 millilitre can coconut milk; 2 dried lime leaves; 1/3 cup (50g) dried currants; 3 (750g) fresh trimmed corn cobs, chopped coarsely; 3 medium_piece (350g) zucchini, chopped coarsely; 400 gram broccoli, chopped coarsely; 1/4 cup (35g) chopped roasted unsalted peanuts

Ingredients

1 tablespoon vegetable oil

2 medium_piece (300g) brown onions, chopped coarsely

2 clove garlic, crushed

1/4 cup (60ml) vindaloo curry paste

12 (480g) baby new potatoes

800 gram pumpkin, chopped coarsely

1 large_piece (350g) red capsicum, chopped coarsely

3 medium_piece (360g) carrots, chopped coarsely

1/4 medium_piece (400g) cauliflower, chopped coarsely

1 1/2 cup (375ml) vegetable stock

425 millilitre can coconut milk

2 dried lime leaves

1/3 cup (50g) dried currants

3 (750g) fresh trimmed corn cobs, chopped coarsely

3 medium_piece (350g) zucchini, chopped coarsely

400 gram broccoli, chopped coarsely

1/4 cup (35g) chopped roasted unsalted peanuts

Method

1.Heat oil in large saucepan, cook onion and garlic, stirring, until onion is soft. Add curry paste, cook, stirring, until fragrant.

2.Add potatoes, pumpkin, capsicum, carrot, cauliflower, stock, coconut milk, lime leaves and currants, simmer, covered, 20 minutes.

3.Stir in corn, zucchini and broccoli, simmer, covered, about 20 minutes or until vegetables are tender.

4.Serve sprinkled with peanuts.

Women's Weekly Food

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