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Vegetable curry with beans and Pink Lady® apples

Cooking

+/- 40 Minutes

serves

6

By Recipe adapted from the Cooking from the heart recipe book series, developed by Pharma Dynamics

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METHOD:

  1. Heat oil over a medium heat in a large pot and fry onion, garlic, carrots, chillies, curry leaves and spices.
  2. Add tomatoes and simmer for a few minutes. Stir in apples, brinjal, water and salt.
  3. Bring to the boil, reduce the heat and simmer with a lid for 15-20 minutes.
  4. Stir in cauliflower, green beans, cabbage and beans and simmer for another 15-20 minutes or until the brinjal is tender. Season with lemon juice and black pepper.
  5. Serve as a meal or allow to cool down and pack into a lunch box with fresh avocado cubes. Hard-boiled eggs cut into wedges will also be delicious with the curry flavours.

Chef's Tip

1. Substitute cooked or tinned beans for any other beans of your choice.
2. If preferred, more chilli or curry powder can be added. Serve with chopped fresh coriander.

Recipe by:

Recipe adapted from the Cooking from the heart recipe book series, developed by Pharma Dynamics

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