Yellow Veggie Curry

Updated at: Thu, 17 Aug 2023 10:03:02 GMT

Step 1

Read through the recipe. Fill a medium saucepan three-quarters full with water and bring to the boil. Cook the rice in the pan of boiling water for 25 mins or until tender. Drain.

Step 2

Meanwhile, finely chop the onion. Quarter the carrot lengthwise, then cut into 1cm chunks. Finely chop the coriander, keeping the stems and leaves separate. Separate the lime leaves, remove the central vein and finely shred. Rinse and drain the chickpeas.

Step 3

Heat 1 tbs oil in a medium saucepan over medium-high heat. Cook the onion, carrot and coriander stems, stirring occasionally, for 5 mins or until softened. Add the curry paste and cook, stirring, for 2 mins or until fragrant.

Step 4

Add the lime leaves, chickpeas, coconut milk, tomatoes, 125ml (1⁄2 cup) water, 1 tsp sugar, 1 tsp soy sauce and 1⁄2 tsp white vinegar to the vegetable mixture and bring to the boil. Reduce the heat to low, cover and cook for 5 mins to develop the flavour.

Step 5

While the curry is cooking, trim the broccoli stem and coarsely chop. Cut the broccoli head into small florets. Add the broccoli to the curry, cover and cook for a further 5 mins or until the broccoli is tender. Stir in the spinach, remove the pan from the heat and stand, covered, for 1 min or until the spinach is wilted.

Step 6

Coarsely chop the cashews. Stir the remaining coriander into the curry. Taste, then season with salt. Divide the rice and curry among bowls and scatter over the cashews to serve.

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Easy

Makes leftovers