Real flavour that leaves you feeling really good.

Getting back the basics enjoying fresh, fully certified, organically grown veggies that are full of flavour and better for you.

Snow pea, potato, and cauliflower yellow curry with coriander

1 cauliflower (600g)
300g snow peas
4 potatoes (400g), cut into ¼’s
375ml vegetarian stock
2 cans coconut milk
4 kaffir lime leaves

Curry paste (can be substituted for 1 jar of pre-made yellow curry paste):

1 onion
2 tbsp freshly grated ginger
1 lemongrass stalks, finely chopped
6 garlic cloves, crushed
3 tsp ground turmeric
2 tsp coriander seeds
1 tsp cumin seeds
6 kaffir lime leaves, stalks removed, chopped
4 medium red chillies chopped (remove seeds for less heat)
2 tbsp vegetarian mushroom oyster sauce or vegan fish sauce
2 tbsp vegetable oil and 1tbsp extra if needed

To serve
Steamed rice and 1 bunch fresh coriander

For curry paste, place coriander and cumin seeds in a frying pan and dry roast over medium heat for 20-30 seconds or until fragrant. Add to a food processor.

Heat oil in frying pan, sauté onion until soft and translucent. Add ginger, garlic, and lemongrass. Cook for a further minute before adding to food processor with spices.

Add 6 chopped kaffir lime leaves, mushroom oyster sauce or vegan fish sauce, and chillies to food processor. Blend with onion and spices until smooth, adding extra oil if needed.

To make the curry, cook off paste in a medium size saucepan. Add stock and 4 remaining kaffir lime leaves then bring to a simmer. Add potato and cook for 15 minutes.

Add coconut milk and cauliflower, then cook for another 10 minutes. Next add snow peas and cook for 3 minutes.

Serve with steamed jasmine rice and fresh coriander.