Serve this curry with coconut basmati rice.
Vegetable Curry with Coconut Basmati Rice
Serves 4 to 6
Ingredients
Coconut Rice
2 cups basmati rice
1cup coconut milk
2 cups vegetable stock
1 tbsp butter
¼ cup diced shallots
½ cup currants
¼ cup roughly chopped mint
Curry
1 cup cauliflower florets
1 cup broccoli florets
1 cup chopped zucchini (green and yellow)
½ cup chopped red pepper
½ cup snow peas
½ cup garden peas
1 whole apple (peeled, cored and diced)
½ cup sliced shallots
¼ cup toasted sliced almonds
2 tbsp roughly chopped parsley
2 tsp mild curry spice
1 cup apple juice
2 cup 35% cream
1 tbsp butter
Coconut Rice
Melt the butter in a pan over medium heat, add the shallots and sauté without colour for 2 minutes. Add the rice and stir for 30 seconds to coat each grain in butter, next add the coconut milk and chicken stock and simmer for 20 to 25 minutes until rice is just cooked. Stir in the currants and mint, season with salt and pepper.
Curry
Melt the butter in a large pot over medium heat, add the shallots, curry mix and diced apples. Simmer for 2 minutes without colour, add the apple juice and simmer for one minute. Now add the cream heat to a simmer until the cream reduces by half, add the cauliflower and red pepper. After 2 minutes add the broccoli, zucchini, peas and continue to simmer. Once the vegetables are cooked through remove from the heat, add the sliced almonds, parsley, and season with salt, pepper and let stand covered for 3 minutes. Then serve over the coconut rice.
Recipe by Jason Parsons, Executive Chef
Peller Estates Winery Restaurant
