VEGETABLE AND NUT CURRY

VEGETABLE  AND  NUT  CURRY:    

On the table in 30 min

                                 

INGREDIENTS:

1  tbsp peanut oil
2  medium (300g) onions, chopped
2  tbsp  mild curry powder
1  tsp  ground turmeric
1  tsp  ground coriander
1  tsp  ground cumin
400  g  can tomatoes
300  g cauliflower, chopped
300  g  broccoli, chopped
1  medium (120g) carrot, sliced
2  medium (240g) zucchini, sliced
1  tbsp lemon juice
1/2  cup (125ml) vegetable stock
1  tbsp plain flour
1  tbsp water
1/2  cup (75g) roasted cashews

METHOD:

• Combine oil, onion and spices in large microwave-safe bowl; cook, uncovered, on HIGH (100%) 5 minutes, stirring once during cooking. Add undrained crushed tomatoes and cauliflower; cook, covered, on HIGH (100%) 3 minutes.
• Stir in remaining vegetables, juice and stock; cook, covered, on HIGH (100%) 8 minutes, stirring once during cooking. Stir in blended flour and water; cook, covered, on HIGH (100%) about 4 minutes or until vegetables are tender, stirring once during cooking. Stir in nuts.