Spiced Yellow Vegetables

A beautiful take on yellow veg.

Preparation:  20 minutes
Cooking Time: 20 minutes

Ingredients:

• 1 large onion, thinly sliced
• 3 T sunflower oil
• 1 t crushed ginger
• 1 clove garlic, crushed
• 2 t mild curry powder
• 1 t ground cumin
• 1 t ground coriander
• 1 x 400 ml can coconut milk
• 6-8 yellow patty-pans, halved
• 1 large yellow sweet pepper, chopped
• 1 punnet baby corn or freshly sliced-off kernels of 2 cobs
• 1 x 400 g pack ready-diced hubbard squash
• 1/2 cup vegetable stock
• 1 whole fresh chilli
• 1 lime
• pinch brown sugar
• sea salt to taste

To serve

• basmati rice
• roasted cashew nuts, chopped (optional)
• coriander leaves

Method:

1. Crispy fry half the onion in the heated oil, remove & reserve for the garnishing.
2. Gently fry the other half until softened. Stir in the garlic, ginger and spices. Stir in the coconut milk & bring to a simmer.
3. Add the vegetables, stock, chilli, curry & a little salt. Simmer for about 15 minutes or until the vegetables are tender.
4. Discard the chilli & add the sugar & lime juice to taste. 

To Serve: Sprinkle with fried onion, cashews (if using) & coriander & serve with basmati rice. 

Cook's Tip: Instead of the hubbard squash use a 400 g ready-diced pumpkin, butternut or sweet potato - give it longer in the oven to ensure the vegetables are cooked through. Add substance to the dish by topping it with eggs, deep-fried Chinese-style in hot oil, or hard-boiled and halved. If you like, add cubed cooked chicken or fish to the cooked vegtables and heat through.

Credit: Taste Magazine