Wednesday, August 4, 2010

Butternut and broccoli curry : wk32/3

Serves 4 : Very easy : Quick
1 onion, finely chopped
1 butternut, peeled and cut in chunks
250gm broccoli florets
300ml vegetable stock
1 x ±400gm tin chickpeas, drained and rinsed

1 – 2 Tblsp curry paste
6 cardamom pods, crushed
1 Tblsp mustard seeds
2 stalks lemon grass, bashed

4 poppadums

Spray a pan with non-stick cooking spray.
Dry fry the onion until it starts to soften.
Add the curry paste, cardamom, mustard seeds and lemon grass.
Stir fry until fragrant.

Add the butternut, broccoli and stock.
Cover and simmer for ten minutes.

Add the chickpeas and allow to heat through.

Spoon the curry into bowls and serve with the poppadums.

Cook your poppadums in the microwave – lay them on kitchen paper in a single layer. 4 will take about 1 ½ minutes on high, depending on the power of the oven. Doing them this way saves on fat and dishes.

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