The Tokyo Olympic Curry

Ingredients

• 2/3 of an S&B Mild Golden Curry box
• 1 x medium onion
• 2 x garlic cloves
• 1 cm of ginger root
• 180 grams of haloumi
• 1/2 red capsicum
• 2 x celery stalks
• 1 x medium potato
• 2 cups of shredded cabbage (or favourite greens)
• 1 x Japanese eggplant
• 1 cup of green beans
• 1/2 Turkish bread loaf (wholemeal)
• 2 tablespoons of cooking oil eg sunflower

Method

1. Cut finely or crush the garlic and ginger; and cut the onion and celery into small pieces
2. Cut the potato and haloumi into bite-sized cubes
3. Cut the capsicum, cabbage (or other greens), and eggplant into thin strips
4. Cut the beans in half
5. Heat the cooking oil on a medium heat, then fry the onion, garlic and ginger for 5 minutes
6. Add all of the vegetables, and fry on a medium heat for 15 minutes
7. While cooking the vegetables, heat the oven to 175C/350F (for the bread)
8. Continue frying the vegetables until the potato is cooked
9. Add the haloumi and Golden Curry to the vegetable mix
10. When the potato is cooked, reduce temperature to a low heat. Put the Turkish bread in the oven for 10 minutes.
11. Serve the Tokyo Olympic Curry with the warm bread and enjoy

Product used in recipe

• S&B - Golden Curry Mild