Coconut Lemongrass Curry with Roasted Vegetables and Pickled Onions

nzherald.co.nz

Jean Vaiata Aue

subheading: Pickled onions:

1 red onion

½c water

½c red wine vinegar

2 tsp sugar

1 tsp salt

subheading: Roasted vegetables:

2 red capsicum, sliced

2 eggplants, wedged

1 zucchini, sliced

30ml olive oil

Pinch salt and pepper

subheading: Coconut lemongrass curry:

2 Tbsp coconut oil

1 brown onion, diced

2 Tbsp ginger, grated

3 cloves garlic, crushed

2 sticks lemongrass, finely chopped

1 tsp cardamom seeds

1 tsp chilli flakes, to taste

2 tsp ground cumin

2 tsp ground coriander

2 tsp tumeric

400ml coconut cream

¾ c chicken or vegetable stock

As needed pre-roasted vegetables

400g tin chickpeas, rinsed and drained

1 Tbsp rice wine vinegar

1 Tbsp fish sauce

1 c white rice, cooked

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subheading: To serve:

Roasted cashews

Fresh lime

Coriander

Cooked rice

Directions at nzherald.co.nz

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