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Ingredients
- vegetable oil
- 1 large onion, chopped
- 3 garlic cloves, crushed
- 1 tbsp grated fresh ginger
- 1 heaped tbsp mild Indian curry paste
- 1 cinnamon stick
- 8-10 cardamom pods, smashed a bit
- 6-8 chats (baby potatoes), scrubbed & halved
- 1 sweet potato, peeled & cut into chunks
- 2 medium carrots, peeled & cut into chunks
- 2 parsnips, peeled & cut into chunks
- 3-4 cups vegetable stock
- 1 cup coconut milk
- sea salt & freshly ground pepper
- ½ small cauliflower, cut into florets
- ¼ cup frozen peas, thawed
- ¼ cup roasted unsalted cashews
- 2 tbsp chopped fresh coriander
- plain yoghurt
Directions
- Heat a little oil in a large heavy-bottomed pot and gently sauté the onion, garlic and ginger until tender, stirring now and again.
- Add the curry paste, cinnamon stick and cardamom. Stir until well combined and the spices are toasted.
- Then add the chats, sweet potato, carrot and parsnips. Briefly toss to coat with the spice paste.
- Add about 3 cups stock, ½ cup coconut milk and seasonings. Stir well, scraping down the sides of the pot as you do so and gently cook for about 20-30 mins until the vegies are fairly tender, adding more stock and/or coconut milk if needed.
- When almost ready, stir in the cauliflower and cook until tender.
- Then add the peas, cashews and coriander. Stir, bring back to the boil and briefly cook. Taste for seasoning.
- Serve with a dollop of yoghurt on top.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 393g | |
| Recipe makes 4 servings | |
| Calories 244 | |
| Calories from Fat 141 | 58% |
| Total Fat 16.89g | 21% |
| Saturated Fat 11.69g | 47% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 968mg | 40% |
| Potassium 537mg | 15% |
| Total Carbs 22.68g | 6% |
| Dietary Fiber 4.3g | 14% |
| Sugars 7.47g | 5% |
| Protein 5.02g | 8% |
Reviews
July 13, 2010
Any variety of vegies can be used – just add the hardy ones first.I've cooked/tasted this recipe!
