Vegetable Curry with Rhubarb Chutney:

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Vegetable Curry with Rhubarb Chutney:

serves 4

2 tsp vegetable oil

1 tsp ground cumin

1 tbsp curry paste

2 onions, chopped

2 potatoes, finely chopped

200 g, 6 1/2 oz cauliflower, cut into florets

200 g, 6 1/2 oz broccoli, cut into florets

150 g, 5 oz green beans, halved

1 red pepper, chopped

2 zucchini, (courgette) chopped

200 ml, 6 1/2 fl oz coconut milk

200 ml, 6 1/2 fl oz vegetable stock

Rhubarb chutney

500 g, 1 lb rhubarb, chopped

1 tbsp grated fresh ginger

1 fresh green chili, chopped

1 tbsp black mustard seeds

3/4 cup, 125 g brown sugar

1 cup 250 ml, 8 fl oz white vinegar

60 g, 2 oz currants

To make the chutney, place the rhubarb, ginger, chilli, mustard seeds, sugar,

vinegar and

currants in a saucepan and cook over a medium heat for 30 minutes, stirring

occasionally,

until the mixture becomes pulpy and soft.

To make the curry, heat the oil in a large saucepan, add the cumin, curry paste

and onions

and cook, stirring, for about 3 minutes. Add potatoes, cauliflower, broccoli,

beans,

pepper, zucchini, coconut milk and stock, bring to a boil, cover and cook for 25

to 30

minutes, stirring occasionally until soft.

serve this curry with jasmin or basmati rice and the rhubarb chutney.

The chutney can be stored in sterilized, air-tight jars for several months.

Recipe from Healthy Vegetarian Food by The Cook's Collection.

 

 

 

 

 

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