Vegetable Curry With Chutney
|Vegetable oil||2 Teaspoon|
|Ground cumin||1 Teaspoon|
|Curry paste||1 Tablespoon|
|Onions||2 , chopped|
|Potatoes||2 , finely chopped|
|Cauliflower||6 1⁄2 Ounce, cut into florets (200 Gram)|
|Broccoli||6 1⁄2 Ounce, cut into florets (200 Gram)|
|Green beans||5 Ounce, halved (155 Gram)|
|Red capsicum||1 , chopped (Pepper)|
|Zucchini||2 , chopped (Courgettes)|
|Coconut milk||6 1⁄2 Fluid Ounce (200 Milliliter)|
|Vegetable stock||6 1⁄2 Fluid Ounce (200 Milliliter)|
|For rhubarb chutney|
|Rhubarb||1 Pound, chopped|
|Grated ginger||1 Tablespoon|
|Green chili||1 , chopped|
|Black mustard seeds||1 Tablespoon|
|Brown sugar||4 Ounce (3/4 Cup/125 Gram)|
|White vinegar||8 Fluid Ounce (1 Cup/250 Milliliter)|
|Currants||2 Ounce (60 Gram)|
1. To make chutney, place rhubarb, ginger, chilli, mustard seeds, sugar, vinegar and currants in a saucepan and cook over a medium heat, stirring occasionally, for 30 minutes or until mixture is soft and pulpy.
2. To make curry, heat oil in a large saucepan, add cumin, curry paste and onions and cook, stirring, for 3 minutes or until onions are soft.
Add potatoes, cauliflower, broccoli, beans, red capsicum (pepper), zucchini (courgettes), coconut milk and stock and bring to the boil. Reduce heat and simmer, stirring occasionally, for 25-35 minutes or until vegetables are tender.