Vegetable Curry with rice
Ingredients
100gr frozen whole beans thawed and cut into thirds.
1 cup frozen peas thawed.
1 large onion coarsely chopped
2 medium carrots sliced into 1cm rounds
2 ½ cups small cauliflower florets
1 can (420gr) dark kidney beans drained and rinsed
1 can (375 ml) coconut cream
2 cloves garlic finely chopped
1 red pepper finely chopped
1 tsp freshly grated (peeled) ginger
1 tbsp curry powder (hot or mild according to taste)
½ tsp each of ground cumin and coriander
½ tsp salt
pepper to taste.
1 tbs oil
Method
Place oil in large saucepan over medium heat
Add carrots and onion and cook until onion begins to soften.
Add garlic, red pepper and ginger and cook, stirring, for 1 minute.
Add rest of ingredients, apart from kidney beans and peas.
Cover and simmer for 12 minutes (or until vegetables have softened)
Add kidney beans and peas and simmer until heated through.
Serve with rice (or saffron rice for extra colour)
Serves four.
