Mild Vadouvan Veggie Curry

Nutrition per serve

Ingredients

• 300g jasmine rice
• 2pcs onion
• 500g cauliflower
• 150g green beans
• 2clov garlic
• 380g chickpeas
• 20g vadouvan curry powder
• 400ml coconut milk
• 15ml vegetable oil
• 15ml soy sauce

Method

1. Step 1 — Cook rice
   Rinse the rice until the water runs clear. Put in a medium saucepan with 450ml water, cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 12 mins or until tender and the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins. Fluff the rice with a fork.
2. Step 2 — Prep ingredients
   Meanwhile, thinly slice the onions. Cut the cauliflower stem into 1cm chunks and cut the head into small florets. Trim the beans and halve on an angle. Crush or finely chop 2 garlic cloves. Drain and rinse the chickpeas.
3. Step 3 — Start curry
   Heat 1 tbs vegetable oil in a large deep frypan over medium heat. Cook the onion and garlic, stirring occasionally, for 3-4 mins until softened. Add the cauliflower and curry powder and cook, stirring, for 30 secs or until fragrant.
4. Step 4 — Simmer curry
   Add the coconut milk, chickpeas and 250ml (1 cup) water to the cauliflower mixture and bring to the boil. Reduce the heat to medium and cook, covered, for 10 mins. Add the beans and cook, uncovered, for a further 3-5 mins until the veggies are tender.
5. Step 5 — Serve up
   Stir 1 tbs soy sauce into the curry. Taste, then season with salt and pepper. Remove the pan from the heat. Divide the rice and curry among bowls and enjoy!
6. Step 6 — Feed A Crowd
   Like a chilli kick, but your love for spicy food isn't shared by the whole house? Serve the curry with chopped fresh chilli or chilli flakes for those who do like a bit of heat.

Allergens

Sojabohnen, Sulfit