GinGin : 4 New Regent Street Christchurch Luke Dawkins is a man who sucks the juice out of life and lives every inch of his aesthetic, quirky personality and infectious nature. We met about 2 years ago when I walked into GinGin Victoria Street; him on one side of the bar and me the other;…
Mild Vegetable Curry with Spinach & Roasted Garlic
A vegetable curry is a great way to get your quota of veggies and still enjoy masses of flavour. This gorgeous dish is wholesome, tasty, and fragrant. Any of your favourite seasonal vegetables can be used as long as they are cut to the same size so that the cooking time is even. Use this recipe as a base and make it your own!
Prep Time: 40 minutes
Cook time: 30 minutes
1 large bulb garlic
1 large onion, diced
1 long red chilli, seeded and roughly chopped
2.5cm knob fresh ginger, peeled and chopped
1 clove garlic, chopped
2 tbsp fresh thyme, picked
2 tbsp peanut oil
2 large potatoes, peeled and diced
2 carrots, peeled and diced
1 head of cauliflower, broken into small florets
400ml tin coconut cream
2 cups frozen peas
1 packet baby spinach
salt & freshly ground pepper
2 tbsp fresh coriander leaves, whole
Preheat the oven to 180C.
Separate the bulb of garlic into cloves, leaving the skin on, and roast on a baking tray in the oven for 25 minutes, tossing occasionally to brown all over. Take them out when the skin starts to blister and you can smell the garlic. Allow to cool, then remove the skin. Set aside.
Using a food processor, a hand whiz or a mortar and pestle, blend the onion, chilli, ginger, clove of garlic and thyme until a rough paste is formed.
In a deep saucepan, heat the oil over a medium heat and cook your curry paste until the paste begins to stick to the base of the pan and becomes fragrant. You may need to add an extra dash of oil at this stage. Throw in the potatoes. Cook for 2 minutes, then add the carrots and cauliflower. Cook for a further 5 minutes, tossing your vegetables in the curry paste but being careful not to break them up. Then add the coconut cream.
Cook for 10 minutes or until your vegetables are tender. Add peas, spinach and roasted garlic. Taste and season with salt and freshly ground black pepper and allow to simmer for 5-6 minutes before serving.
To Serve : Serve on a bed of couscous topped with a handful of fresh coriander.
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The Permit Room 779 Colombo Street Lunch Menu : $5 – 20 Dinner Menu : $10 – $36 “Welcome to the days of East – Indian prohibition. As a visitor, inside these four walls, the laws against extravagance don’t apply. The Permit Room has attained a license from the authorities in your name. Tonight you…