Romanesco curry
Bursting with creamy flavour, this dish celebrates the wonderful crunch of the romanesco, green beans and sugarsnaps
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
20
MINUTES
Ingredients
1 onion, peeled and sliced thickly
1 green chilli, deseeded, finely dicedÂ
1 thumb of ginger, peeled and cut into very thin little matchsticksÂ
1Â tin of coconut milk
½ head romanesco, de-stalked, broken into individual floretsÂ
2 tbsp rapeseed or olive oilÂ
1 tsp turmericÂ
1 tsp ground cuminÂ
1 tsp ground corianderÂ
1 tsp ground gingerÂ
600ml vegetable stockÂ
1 tsp sugarÂ
1 tbsp tamarind pasteÂ
100g green beansÂ
150g sugar snapsÂ
handful of fresh coriander, choppedÂ
rice to serveÂ
Method
In a large frying pan, heat the oil over a medium high heat and then add the sliced onion. Season and leave to soften for a minute or two.
Add the chilli and ginger. Cook for a mother minute or two.
Add the turmeric, cumin, ground coriander and ground ginger, stirring the spices into the oil and onion mixture. After a minute, the pan should be very fragrant.
Add the coconut milk, stock, sugar and tamarind paste. Stir to combine.
Bring to the boil and then add the broccoli. Cook for around 10 minutes at a simmer and then add the green beans and the sugar snaps.
Cook for another 5 minutes until all the ingredients are cooked through but still have a nice bite to them.
Serve with some nice basmati or jasmine rice and some chopped coriander to garnish.
