Curtis Stone's winter vegetable curry

Warm up from the inside out with Curtis Stone's winter vegetable curry. It’s a comforting family meal you can make ahead of time.

4

15m

45m

Ingredients

  • 1/4 cup (60ml) coconut oil
  • 1 small white onion, thinly sliced
  • 4 garlic cloves, finely chopped
  • 1 tbs finely chopped peeled fresh ginger
  • 1 tsp ground coriander
  • 1 tsp ground turmeric
  • 1/2 tsp ground cardamom
  • 1/2 tsp ground cumin
  • 1/4 tsp cayenne pepper or chilli powder (optional)
  • 1 leek, white and pale green sections only, cut into 2cm pieces
  • 1 fennel, trimmed, cut into 2cm pieces
  • 1 small butternut pumpkin, seeded, peeled, cut into 2cm pieces (about 3 cups)
  • 1 small red capsicum, seeded, cut into 2cm pieces
  • 1 small head cauliflower, cut into florets (about 4 cups)
  • 100g green beans, cut in half
  • 1 bunch Tuscan or green kale, trimmed, coarsely chopped
  • 1/2 cup (125ml) coconut milk
  • Steamed rice, to serve
  • Coriander, to serve

Method

STEP 1 

Heat a large heavy-based saucepan over medium heat. Add the coconut oil and onion and sauté for 8 mins or until golden. Add the garlic and ginger and cook for 1 min. Add the ground coriander, turmeric, cardamom, cumin, and cayenne pepper or chilli powder, if using. Cook for 2 mins, stirring frequently, or until aromatic. 

STEP 2 

Add the leek and fennel and sauté for 1 min to coat in the spice mixture. Add the pumpkin, capsicum, cauliflower, green beans and kale, stirring for about 30 secs before adding each vegetable in this order.

STEP 3 

Add the coconut milk and 1/2 cup (125ml) water and bring to a simmer. Cover and cook for 20 mins or until the vegetables are tender. Season with salt. Cook for a further 5-10 mins if necessary.  

STEP 4 

Divide the rice and vegetable curry among serving bowls. Sprinkle with coriander to serve.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.