You can add almost any seasonal vegetables to this curry sauce which makes it very versatile. You can also experiment by adding extra flavours such as kaffir lime or curry leaves, soy sauce or fish sauce, fresh herbs or your favourite spices. The rice and quinoa together provide a healthy and tasty textural combination too.
|1 cup||Onion, diced|
|2 tsp||Garlic, grated|
|1 Tbsp||Fresh ginger, peeled and chopped|
|2 Tbsp||Curry paste, or use curry powder or your choice of spices|
|2 cups||Vegetable stock|
|1 can||Coconut milk (Main)|
|1 cup||Kumara, diced|
|1 cup||Potato, diced|
|2 cups||Cauliflower, florets only (Main)|
|2 cups||Broccoli florets (Main)|
|½||Red capsicums, keep the other half for a salad|
|½||Green capsicums, keep the other half for a salad|
|½||Yellow capsicums, keep the other half for a salad|
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- Heat oil in a large saucepan and fry onion gently, without colouring, for 6-8 minutes. Add garlic, ginger and curry paste and cook for a further 2 minutes.
- Add stock, coconut milk, kumara and potatoes and bring to the boil, then turn down to a gentle simmer for 15 minutes.
- Place rice and quinoa in a pot and cover with warm water. Rinse and drain three times. (This removes the bitter taste from the quinoa.) Add five cups of water and 1 teaspoon salt then bring to the boil. Turn heat down to low, cover with a lid and simmer for 13-15 minutes until rice has puffed up.
- Add cauliflower, broccoli and capsicum to the curry sauce, simmer for 5-10 minutes or until vegetables are just tender.