Cauliflower, Pumpkin and Green Bean Curry
Serves 4, Prep 5 mins, Cook 20 mins
1 tblsp vegetable oil
500g cauliflower, trimmed, cut into florets
2 tblsps mild curry powder
400ml can coconut milk
1 large vegetable stock cube (10g), crumbled
650g butternut pumpkin, peeled, cut into 1cm pieces
200g green beans, trimmed, halved
½ cup frozen peas
Steamed basmati rice and assorted mini pappadums, to serve
1 Heat oil in a large, deep, non-stick frying pan over a medium to high heat. Add cauliflower and curry powder. Cook, stirring, for 1 minute, or until fragrant.
2 Add milk, stock cube and 1½ cups water. Stir to combine. Bring to boil. Simmer, stirring occasionally, for 7 minutes.
3 Stir in pumpkin and beans. Cook for a further 10 minutes, or until…
