Mixed Veggie Curry

Ingredients

• 4 Mission Wholemeal Roti

• 2 tbsp vegetable oil

• ½ tsp fennel seeds

• 8 dry curry seeds

• 1 small onion, finely diced

• 3 garlic cloves, minced

• 3cm piece ginger, peeled and grated

• 1 tsp ground coriander

• 1 tsp cumin

• 1 tsp turmeric

• 1 tsp garam masala

• 1 tsp chilli flakes

• 400g tomatoes, peeled and chopped

• 1 large sweet potato, cubed

• 100g broccolini

• 100g green beans

• 2 zucchinis, sliced thickly

• 120ml coconut milk

• lime, to serve

• coriander, to serve

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Mission Wholemeal Roti

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Instructions

• Step 1

  Heat oil in large soup pot over low medium heat, add fennel seeds and curry seeds. Fry gently for 1 to 2 minutes.

• Step 2

  Add onions and cook for 5 to 7 minutes or until translucent.

• Step 3

  Add garlic, ginger and remaining spices. Stir constantly for 1 minute, making sure the spices don’t burn.

• Step 4

  Add tomatoes and 1 cup of boiling water. Bring to a boil then reduce to a simmer.

• Step 5

  Add sweet potato and cook for 10 minutes or until sweet potato is just tender.

• Step 6

  Add broccolini, green beans and zucchini and cook for 5 minutes.

• Step 7

  Add coconut milk and bring to a simmer.

• Step 8

  Season with salt, pepper, sugar or lime juice to taste.

• Step 9

  Heat Mission Wholemeal Roti to packet instructions.

• Step 10

  Serve curry with roti, limes and coriander.