If you don’t have curry leaves… let us know… and we’ll pop some fresh freebie leaves into your next delivery! 🙂
This curry is so quick and easy to make. The end result is a very mild, slightly sweet curry with the cardamom and lime adding a subtle touch of spice and freshness.
TIP: Use the vegies that you know your kids will eat! Once you’ve got the thumbs up on the recipe… you can start getting a little more adventurous! ALSO – great for the Sunday night cook up (ie. using everything in your fridge before the next delivery!)
THANK YOU to Sonja Shradha Devi for this recipe found in a copy of her handwritten recipe book Yummy In My Tummy (discovered at the Mangrove Mountain Ashram).
INGREDIENTS
1 Tbsp Ghee or Coconut Oil- 1 Onion, sliced
- 2 cloves Garlic finely chopped
- 1 tsp Curry Powder
- 1 tin chopped Tomatoes
- 1 tin Coconut Milk
- 3 Curry Leaves
- 4 Cardamom Pods – whole
- 2-3 cups vegetables diced into 2cm cubes (we used sweet potato, broccoli, carrot, zucchini, yellow capsicum and beans)
- Juice of 1 Lime
1 Tbsp Ghee or Coconut OilMETHOD
- Heat the ghee or oil, add onion and fry for two minutes.
- Add garlic and curry powder and cook for another minute.
- Add chopped tomatoes, coconut milk, curry leaves, lime juice, cardamom, stir and heat.
- Add chopped vegetables – starting with the root vegetables. Cook for 10 minutes then add the rest of the vegetables.
- Simmer gently for about 15 minutes (until the vegetables are cooked).
- Serve with your favourite rice (we love medium grown brown rice) or quinoa.
- Top with natural yoghurt (try Coconut Yoghurt) and a dollop of mango chutney is ooooohhh soooo good too 🙂