This bold and unique combination of ingredients makes the perfect dish to please everyone from vegetarians to meat-eaters alike. With plenty of flavour, the sauce is rich and creamy, without being overpowering, and you can add your own favourite vegetable combination to the dish also.
Main ingredients
- Vegetables
FOR THIS RECIPE WE LOVE TO USE
Cast Iron Round Casserole
Price reduced from
$750.00
to
$525.00
Ingredients
Method
Ingredients
- 500g peeled butternut squash, cut into 2.5cm thick x 5cm long chunks
- 150g baby corn
- 300g Tenderstem broccoli, thicker stems halved lengthways
- 2 medium sized onions, roughly chopped
- 100g whole pistachios
- 50g fresh coriander, including stalks
- 6 green cardamom pods, crushed and black seeds retained, husks discarded
- 2 long red chillies
- 3 inches of fresh ginger, peeled and roughly chopped
- 5 fat garlic cloves, peeled
- 2 tablespoons of coarse black pepper
- Maldon sea salt
- Vegetable oil
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Method
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1Add the vegetable oil to the casserole, just enough to coat the base, and heat gently over a low to medium heat.
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2In a blender, blitz the coriander, cardamom seeds, chillies, ginger, garlic and pistachios together with enough water to generously cover them all and blend until the mixture is evenly green and smooth.
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3Gently fry the onions in the casserole until softened and slightly golden then add the butternut squash and stir-fry for a minute before adding the black pepper. Pour in the pistachio curry paste and stir, then add enough room-temperature water into the pan to just about cover the ingredients. Season generously with salt to taste and reduce the heat to low and cook for a further 20 minutes.
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4Check and adjust seasoning, if desired, then add the baby corn and broccoli and stir carefully. Cook for a further 10-12 minutes or until the corn and broccoli are cooked to your liking.
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5Serve with rice, naan or flatbread.
