Ingredients
- 3 medium green chillies, chopped
- 1 spring onion, finely chopped
- 3 garlic cloves, finely chopped
- ¼ cup coriander leaves
- ½ teaspoon ground cumin
- ¼ teaspoon ground turmeric
- 1 tablespoon olive oil
- ¾ cup (150g) brown rice
- 1 brown onion, finely chopped
- 500g cauliflower florets
- 600g butternut pumpkin, seeded, peeled, chopped
- 400g can no added salt chick peas, rinsed, drained
- 1 medium red capsicum, seeded, coarsely chopped
- 1¼ cups (310ml) light evaporated milk
- 1 tablespoon unsalted roasted cashews, chopped
- ¼ cup coriander leaves, extra
Method
Step 1
Place the chilli, spring onion, garlic, coriander, cumin, turmeric, oil and 2 tablespoons of water in a food processor. Process until almost smooth.
Step 2
Cook the rice in a large saucepan of boiling water for 25-30 minutes or until tender. Drain well.
Step 3
Meanwhile, heat a large saucepan over medium heat. Add the onion and 1 tablespoon water and cook, stirring, for 3 minutes or until the onion softens. Add the cauliflower, pumpkin, chickpeas, capsicum and chilli mixture and cook, stirring, for 1 minute or until aromatic.
Step 4
Add the evaporated milk and bring to the boil. Reduce heat to low. Simmer, covered, for 10 minutes or until the vegetables are tender.
Step 5
Divide the rice and curry among serving bowls. Top with cashew and extra coriander. Season with pepper to serve.
