Purebread is considered an essential service then will continue to operate and open for online orders. We will update you with any changes on the website and Purebread social media pages.
November 16, 2016
This is really yummy and very easy to make. Whenever the kids (who are highly carnivorous) are away, I make this for my husband and me!
Prep: 15 mins
Cook: 30 mins
1Heat oil in a large saucepan (not a frying pan!) and sauté the onion, garlic and spices until fragrant and sizzling.
2Add coconut milk and mix well. Depending on the coconut milk you use, it may look a bit curdled and, well… yuck. Don’t panic – it all comes right in the end!
3Add the vegetables and simmer for 10 to 15 minutes, stirring frequently, until vegetables are cooked through. You may need to add a bit of water to the mis to ensure the vegetables are just covered during the cooking – it depends how generous you’ve been in measuring out the veges!
4If desired, thicken with a little cornflour in water. (If you have used light coconut cream this will almost certainly be needed)
5Serve on hot rice.
1 onion, diced
4 cloves garlic, crushed
1/2 tsp ground cumin
1 tsp garam masala
1/2 tsp ground coriander
1/8 to 1/4 tsp mild chilli powder (optional)
2 –3 tbsp cooking oil
400ml tin coconut cream
4 –5 cups lightly steamed vegetables (I find kumara, pumpkin and fresh green beans really nice, but try anything!)
1 – 2 tbsp cornflour in water to thicken if needed