1 Tbsp vegetable oil
500 g cauliflower, trimmed, cut into florets
2 Tbsp mild curry powder
400 ml coconut milk
1 large vegetable stock cube, crumbled (10 g)
650 g butternut pumpkin, peeled, cut into 1cm pieces
200 g green beans, trimmed, halved
½ cup frozen peas
steamed basmati rice, to serve
mini papadums, to serve
- 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.
- Add milk, stock cube and 1½ cups water. Stir to combine. Bring to boil. Simmer, stirring occasionally, for 7 minutes
- Stir in pumpkin and beans. Cook for a further 10 minutes, or until cauliflower and pumpkin are just tender. Add peas. Cook for a further 2 minutes, or until peas are tender.
- Serve with rice and pappadums.