Nutty Pecan Vegetable Curry with Brown Rice

This curry is a bowl of comfort that’s packed with flavour and makes an easy family dinner. Combine an assortment of vegetables (which can be adapted based on what is available to you) smoky, nutty pecan butter and spices, and serve with rice.

Preparation + cooking time: 1 hour

Ingredients (serves 2)

• 3 tbsp pecan butter
• 1 tsp caraway seeds
• 1 tsp cumin seeds
• 1/2 tsp mustard seeds
• 3-4 cups worth of Chinese cauliflower Chinese
• 2 medium carrots (peeled and chopped into chunks)
• 1 courgette/ zucchini (cut into chunks)
• 2 cups water
• 1 can of coconut milk
• 1 tsp cayenne pepper (optional)
• 1 red bird eye chilli - seeded and roughly chopped (optional)
• 1 small onion (chopped into rough chunks)
• 2 cloves garlic
• 2 tbsp light soy sauce or liquid aminos
• Salt to taste
• 2 tbsp sunflower or vegetable oil
• 2 cups worth of pre-cooked brown rice

Method

1. Temper spices in oil for a minute or so until aroma releases
2. Add the ginger, garlic, onions, chilli, fry for a minute or two until the onions start to soften. Add some salt
3. Add the carrot, fry for around 30 seconds then add a cup of water, more salt and leave to cook for around 5 or so minutes
4. Add the cauliflower cook for a few minutes then add the courgette
5. Stir in the coconut milk and one cup of water and bring to a simmer
6. Add the tofu and leave to simmer for around 20-30 minutes, stirring occasionally
7. Serve with brown rice and top with fried shallots or coriander (optional)