Cinnamon Coconut Garden Curry

Ingredients

• Half a butternut pumpkin
• half a cauliflower
• 1 eggplant
• 1 carrot
• 2 small potatoes
• quarter of a cabbage
• 2 cans of coconut milk
• 1 can of Valcom Water chestnut slices
• 1 can of Valcom Bamboo shoot slices
• 250g bag of beans
• vegetable oil
• 1 heaped teaspoons of cinnamon
• 1 heaped teaspoons of Cumin
• teaspoon of black pepper
• 1 heaped teaspoon of tumeric
• 1 teaspoon of coriander
• 1/2 tsp of ginger
• small knob of fresh ginger
• 1/2 tsp nutmeg
• 1/2 tsp cardamom
• 1 onion
• Rice to serve

Method

1. Chop vegies into small equal shaped chunks
2. heat up a pan, fry up onion, potato and pumpkin first with plenty of oil
3. add in spice mixture
4. when vegies brown, add in eggplant, cauliflower, carrot, beans and cabbage
5. add water to cover vegies, and coconut milk
6. keep over low heat until vegetables soften, stirring occasionally
7. add valcom water chestnuts and bamboo shoot slices (adding them later allows them to keep their texture)
8. stir through, until heated through
9. Serve with steamed rice

Product used in recipe

• Valcom - Valcom Bamboo Shoot Slices
• Valcom - Valcom Water Chestnut Sliced