Pete Evans’ Eat Your Greens: A Healthy But Tasty Vegetable Masala

Pete Evans’ Eat Your Greens: A Healthy But Tasty Vegetable Masala

VEGETABLE MASALA

Ingredients

  • 2 tablespoons coconut oil
  • 1 onion, chopped
  • 3 garlic cloves, finely chopped
  • 8 curry leaves, chopped
  • 1 long green chilli, halved, deseeded and thinly sliced
  • 1 tablespoon finely grated ginger
  • 1 ½ tablespoons finely chopped coriander leaves
  • 500ml (2 cups) coconut cream
  • 1 tablespoon poppy seeds
  • 50g (1/3 cup) cashew nuts (activated if possible), chopped
  • 400g diced tomatoes
  • 125ml (½ cup)
  • Chicken Bone Broth or water
  • 1 carrot, diced
  • 1 zucchini, diced
  • 100g green beans, cut into 4 cm batons
  • 100g broccoli florets
  • 100g eggplant, cut into 1.5 cm dice
  • 100g kent pumpkin, cut into 1.5 cm dice
  • sea salt and freshly ground black pepper

Spice Mix

  • 1 cinnamon stick
  • 8 cloves
  • 8 cardamom pods, crushed
  • 1 teaspoon fennel seeds
  • 2 teaspoons cumin seeds
  • 2 teaspoons coriander seeds
  • 1 teaspoon ground turmeric
  • ½ teaspoon chilli powder

To Serve

  • cooked Cauliflower Rice
  • lemon wedges

Instructions

To make the spice mix, toast the whole spices and seeds until fragrant, then grind in a spice grinder or with a mortar and pestle. Mix through the turmeric and chilli powder. Set aside until needed.

Melt the oil in a large saucepan over medium heat. Add the onion and cook for 5 minutes, or until softened. Stir in the garlic, spice mix, and curry leaves and cook for about 30 seconds, or until fragrant. Add the chilli, ginger and chopped coriander and cook for 1 minute to soften, then stir in the coconut cream, poppy seeds, cashews, tomatoes, and chicken broth or water. Mix well and bring to a simmer, then reduce the heat to low, cover with a lid and cook for 20 minutes to allow the flavours to develop. Add the carrot and cook for 10 minutes, then add the remaining vegetables, cover, and cook for a further 20 minutes, or until all the vegetables are tender. Season with salt and pepper.

Sprinkle the coriander leaves over the vegetable masala and serve with the cauliflower rice and a wedge or two of lemon to squeeze on top.

Catch this recipe and a whole lot more in Pete Evans’ Eat Your Greens book!

'Eat Your Greens by Pete Evans, Published by Plum, RRP $39.99, Photography by William Meppem'

‘Eat Your Greens by Pete Evans, Published by Plum, RRP $39.99, Photography by William Meppem’

Pete Evans’ Eat Your Greens: Tomato-Braised Okra with Za’Atar