Mild in spiciness yet rich in flavour, this dish is loved by kids and adults alike.

Ingredients

1 large yellow onion (chopped)
1 tbsp coconut oil
1 inch ginger (julienned finely)
2 tomatoes (quartered)
2 garlic cloves (chopped)
2 stalks curry leaves (leaves removed)
1⁄2 tbsp turmeric powder
1 tbsp coriander powder
1/2 tbsp cumin powder
1 tbsp chilli powder (more if you like spicy food)
1 tbsp fennel powder
1 long eggplant (cut into 1 inch pieces)
1/4 head of brocolli (cut into 1 inch pieces)
1/4 head of cauliflower (cut into 1 inch pieces)
1/2 head of cabbage (cut into 1 inch pieces)
200gm long beans (cut into 2 inch pieces)
1 liter water
1⁄2 tbsp salt

Needed kitchenware

Instructions

Heat coconut oil on medium high heat, then add in onions and garlic. Saute until slightly translucent.

Add in turmeric, coriander, cumin, chili, fennel powder, curry leaves and ginger. Saute for 3 minutes then, add water and bring to a boil.

Add in all the vegetables and cook until softened and melded together (about 15 minutes on a medium heat) Lastly add in the salt and the meal is ready!

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Storage information

Tip

If curry leaves are unavailable, curry powder can be used

Cost-saving tips

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Halal Friendly

Kosher Friendly

Abbi

Head Chef