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.
Serves44
Cook time45 mins45 minutes
Prep time15 mins15 minutes
Hey everyone Curtis here. I’ve got your your What's for Dinner recipe and you are going to love it.
It’s a meat free recipe, I'm doing you a vegetarian curry all sorts of beautiful winter veggies and lots of delicious spices. But go to coles.com.au, we’ve got all sorts of recipes from amazing chefs and home cooks, that you can be inspired from.
But let’s start cooking. There’s a plethora of veggies, black cabbage, leeks, pumpkin, fennel, cauliflower, beans, capsicum, ginger, garlic, all those spices. This is going to be so good for you, but let me tell you something, not at any cost because it's going to taste absolutely fantastic.
Right, it time to cook, you ready? So what I'm going to do is start by hitting my rice cooker. I love those little rice cookers, they just do everything for you. I’ve got some coconut oil, but olive oil will work well, vegetable oil as well. We then throw in our onions, now it’s important to get some colour on our onions, just that natural caramelization. Those natural sugars start to turn golden brown.
What you do next, you add your garlic and your ginger, once that's had 60 seconds or so you throw your spices in.
If you like it spicy, like spicy, spicy, just put more chilli powder or even cayenne pepper. Next what you do is start to go in with the vegetables, now of course you put the ones in that you think need the most cooking, so I’m going to start over here with my leeks. Then we’ll add the fennel and then next the butternut pumpkin. Then we throw in the capsicum. Then the cauliflower, green beans, and your cabbage. Now a stir, lastly, we're going to add our coconut milk. Take about the same quantity of water, give that a little stir.
We're going to trap all that flavour, all of that heat, and we’re going to let it come up to a gentle simmer.
This is how long it takes to cook the curry, like 20 minutes.
Ok let's lift the lid. I’m going to add a little salt but this still needs about five or ten minutes, but wow, the flavour is already there.
Ok, our curry is ready so I'm gonna go over here and get the most important bit, that’s steamed rice. Scoop it on out. Check out those gorgeous colours, but have a look when I spoon this beautiful curry over the top, remembering that all of that juice is going to run down into that rice.
Finish this off with just a little bit of coriander and that is it you guys. A delicious vegetable curry, quick, super affordable and tastes unbelievable. Bon apatite.
Ingredients
1/4 cup (60ml) coconut oil
1 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 (optional)
1 leek, white and pale green sections only, cut into 2cm pieces
1 head cauliflower, cut into florets (about 4 cups)
100g green beans, cut in half
1 bunch kale, trimmed, coarsely chopped
1/2 cup (125ml) coconut milk
Steamed rice, to serve
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.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
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.
Recipe tip
COOK. STORE. SAVE.
Ingredient tip: You can substitute cayenne pepper for chilli powder.
1 head cauliflower, cut into florets (about 4 cups)
100g green beans, cut in half
1 bunch kale, trimmed, coarsely chopped
1/2 cup (125ml) coconut milk
Steamed rice, to serve
Coriander, to serve
Description
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.
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.
