Stir Fried Vegetable Curry

½ cup (120 g) dried mung beans, soaked overnight, drained and rinsed

¾ cups (440 ml) vegetable stock

½ cup (60 ml) coconut cream

1 tablespoon finely chopped ginger

1 large garlic clove, crushed or finely chopped

1½ tablespoons ground coriander

1 tablespoon garam masala

½ teaspoon ground turmeric

⅛ teaspoon crushed dried chillies

3 tablespoons sunflower oil

1 teaspoon coriander seeds, crushed

1 teaspoon cumin seeds

1 teaspoon brown mustard seeds

250 g carrots, diced

250 g parsnips, diced

250 g small new potatoes, halved

250 g cauliflower, cut into small florets

150 g frozen peas

120 g white cabbage, shredded

black pepper to taste

chopped fresh coriander to garnish (optional)

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Method

Blanch the onions in boiling water for 3 minutes. This can be done on the side burner of the barbecue. Drain well and leave until cool enough to handle, then peel. Set aside.

Heat a large wok or deep frying pan on the side burner over high heat. Add 2 tablespoons oil. When hot, add coriander, cumin and mustard seeds. Fry for 30 seconds or until seeds give off their aroma. Use a slotted spoon to transfer seeds to paper towel on a plate. Add remaining oil and spice paste to the wok or pan. Reduce heat to medium and stir-fry for 1 minute. Stir in the carrots, parsnips, potatoes and 2 tablespoons water, and stir-fry for 2 minutes.

Pour in the coconut stock and bring to the boil, stirring. Reduce heat to low, cover and simmer for 5 minutes. Add cauliflower, peas and onions. Cover and simmer for another 5 minutes, stirring occasionally. Uncover and bring back to the boil, then boil for about 5 minutes or until most of the liquid has evaporated and all of the vegetables are just tender.