Seasonal Vegetable & Mushroom Curry

Ingredients

Main Ingredients

• 1 onion, diced

• 200–300g Tawaka Mushrooms (or mushrooms of choice)

• 3 garlic cloves

• 1–2 green or red chillies, deseeded and coarsely chopped

• Finely grated zest of 1 lime or lemon

• 2 cups chopped coriander, plus extra to serve

• ½ cup coconut cream

• ½ cup roasted cashews (or other nuts of choice)

• ¼ cup desiccated coconut

• 2 tbsp finely chopped fresh ginger

• 2 tsp ground turmeric

• 2 tsp ground cumin

• 1 tsp salt

• 3 cups vegetable stock

• 500g pumpkin, peeled and chopped

• 3 large potatoes, peeled and chopped

• ½ cauliflower, broken into florets

Tip: You can swap out the vegetables to suit the season or whatever you have on hand.

Method

1. Cook the mushrooms and onion
In a large pot, sauté the onion and mushrooms over medium heat until softened and golden. Remove from the pot and set aside.

2. Make the curry paste
In a food processor, combine the chilli, garlic, citrus zest, coriander, coconut cream, roasted nuts, desiccated coconut, ginger, turmeric, cumin, and salt. Blend into a smooth purée.

3. Build the curry base
Return the onion and mushrooms to the pot. Add the curry purée and vegetable stock, then bring to a boil. Reduce the heat and simmer for 10 minutes. (This base can be made ahead and reheated when ready to serve.)

4. Add the vegetables
Add the pumpkin and potatoes. Cover and simmer gently for 15 minutes.

5. Finish with cauliflower
Add the cauliflower florets and simmer for another 10 minutes, or until all vegetables are tender.

6. Serve
Ladle into bowls and top with extra coriander. Serve with rice, naan, or poppadoms, and lime or lemon wedges on the side.